Preheat oven to 350-degrees F. Grease a 9 by 5 loaf pan and line the bottom with parchment.
In a large bowl, beat lemon juice, butter and sugar together until light and fluffy.
⅓ cup butter, 1 cup sugar, 3 tablespoon lemon juice, Zest of 1 lemon
Add eggs and beat until mixture is blended.
2 eggs
In a separate bowl, mix together the dry ingredients.
1 ½ cups flour, 1 teaspoon baking powder, 1 teaspoon salt
Add half of the flour mixture to the egg mixture. Beat just until blended. Add milk and beat again.
½ cup milk
Add the remaining flour and beat just until blended. Add the remaining milk and beat until combined.
Pour batter into prepared pan and bake for 55-60 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Remove bread from oven and allow to cool for about 15 minutes.
Meanwhile, combine lemon juice and sugar.
¼ cup lemon juice, ½ cup sugar
After the bread has cooled for 15 minutes but is still warm, pour the glaze over the whole bread.
Let the bread soak up the glaze for 20-25 minutes before turning the bread out and cooling on a wire rack.
Notes
Bread can be frozen glazed well wrapped for up to 3 months. Before serving, remove bread from freezer and allow to come to room temperature before serving.