Preheat your oven to 350°F (175°C) and grease a bundt pan generously.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.

Add the eggs one at a time, mixing thoroughly after each addition, then stir in fresh lemon juice and zest.

Gradually fold the flour mixture into the wet ingredients until just incorporated.

Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Bake for 45-50 minutes, checking for doneness with a toothpick.

Let the cake cool in the pan for about 10 minutes on a wire rack.

Carefully invert the bundt pan onto the wire rack and allow the cake to cool completely before glazing.

In a small bowl, combine powdered sugar with lemon juice until smooth to prepare the glaze.

Drizzle the glaze over the cooled cake and serve.