Butter a 2 pound loaf pan (8.5x4.5x2.5"), line the bottom with parchment or wax paper and butter again.
Place all of the cake ingredients in the bowl of a mixer and beat for 3 minutes, until well blended.
Pour the batter into the cake pan, smooth the top and bake for 45 minutes.
Remove and let the cake cool in the pan on a cooling rack.
Gently warm the lemon juice and powdered sugar in a small pan until the sugar dissolves.
Prick the cake all over with a fork and pour the warmed lemon syrup over the top. Remove the cake from the pan only when it is completely cool. At this point, the cake may be tightly wrapped in plastic wrap and stored at room temperature for up to 2 days.
Recipe by Culinary Thymes at https://www.culinarythymes.com/spring-festivals-lovely-lemon-cake/