Grease and line the bottom of the 9 x 5-inch loaf pan with parchment paper.
Combine the flour, baking powder, and salt. Set aside.
Cream butter and sugar. Add the eggs one at a time and mix until smooth. Add the milk until well blended. Mix in the flour mixture. Stir in lemon zest and lemon juice.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for 50 minutes to 1 hour, or until an inserted tester comes out clean.
Let cool on a wire rack for 15 minutes, loosen the edge with a spatula, and then turn out the cake onto the wire rack. Remove the parchment paper, turn it upside, and let the cake cool completely.
Notes
The cake flour should be sifted first before measuring.
Cooking time may vary depending on the oven you are using.