Begin the recipe by preheating the oven to 350 degrees F. and lightly spray a loaf pan with non-stick cooking spray or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt until combined.
In a large bowl using an electric mixer, blend together the 1 cup sugar and butter until light and fluffy. Add the eggs in one at a time followed by mixing in the lemon zest.
Turn the mixer on low speed and slowly add the flour mixture followed by the milk until well combined.
Pour the mixture into the prepared loaf pan and bake in the preheated oven until a cake tester comes out clean, about 40 minutes to 1 hour.
Allow the bread to cool in the pan on a rack.
In a small bowl, whisk together 1/2 cup sugar and the lemon juice.
Place in the microwave and allow it to heat up enough to dissolve the sugar into the lemon juice. Stir together to make sure combined.
While the bread is still in the pan, pierce the top of the bread all over with a skewer or the handle of a wooden spoon and carefully spoon the lemon glaze over the bread while it is still warm.
Allow the bread to cool completely before removing it from the pan and slicing to serving. Store the lemon bread in an airtight container at room temperature up to 4 days.