Preheat oven to 350 F.
Butter a 9 by 5-inch loaf pan
In a small bowl, sift the flour and baking powder together. Set aside.
In the bowl of an electric stand mixer fitted with a whisk attachment, whip the eggs for 2 minutes.
Reduce speed and slowly pour in sugar. Then, whip for 2 minutes.
Add in zest and mix for 1 minute.
Reduce speed and alternate adding the drying ingredients with wet ingredients.
Pour batter into the prepared cake pan.
Smooth the top with a reverse spatula or spoon.
Bake the cake in the oven for 50- 60 minutes until the center is set and a toothpick inserted comes out clean.
Place on a baking rack to cool for 10 minutes.
Run a butter knife along the sides of the cakepan.
Turn the pan over on the baking rack to remove the cake.
Set the cake right side up on the baking rack to cool.
Next, heat together the sugar and lemon juice.
With a skewer, poke holes in the bottom of the cake.
Brush the cake with syrup.
Allow to cool before serving or wrapping for storage.
