Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper. This prevents sticking and helps easy removal.

In a medium bowl, whisk flour, baking powder and salt together. This ensures even rising and no lumps in your cake.

In a large bowl, beat eggs and sugar until light and fluffy. Use a hand or electric mixer for about 2–3 minutes.

Mix in vegetable oil, buttermilk, lemon juice, lemon zest and vanilla. Stir until combined. The mixture should be smooth and creamy.

Gradually fold dry ingredients into wet mixture using a spatula. Mix gently until just combined. Do not overmix to keep the cake soft.

Pour batter into prepared loaf pan. Spread evenly with a spatula. Tap the pan lightly to remove air bubbles.

Bake for 45–50 minutes or until a toothpick comes out clean. Check after 45 minutes to prevent overbaking.

Remove cake from oven and let it cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely.

In a small bowl, whisk powdered sugar with lemon juice until smooth. Adjust consistency to pourable glaze.

Pour glaze over cooled cake. Let it set for 10–15 minutes. Slice and serve once the glaze hardens slightly.