Preheat oven to 350 degrees.

Coat a 9x5x3-inch loaf pan with cooking spray.

In a medium-sized bowl, combine flour, baking powder and salt; set aside.

In a large bowl, beat butter with an electric mixer until smooth. Add sugar slowly and beat for about 2 minutes. Add the eggs, one at a time, beating well after each until creamy.

Add half of the flour mixture and when combined, add the milk. Continue mixing until creamy.

Add the remaining flour mixture and the lemon juice and zest, mixing until fully incorporated.

Pour into prepared pan.

Bake at 350 degrees for 1 hour and 5 minutes (or until cake tests done with a toothpick). Remove from oven and cool in the pan for 10 minutes. Transfer cake out of pan and onto wire rack and cool completely.

To make the glaze/frosting, combine powdered sugar and lemon juice and whisk until smooth. If too thick, add more lemon juice until desired consistency is reached. Spread or drizzle over cooled cake and top with sliced almonds, if desired.