Preheat oven to 350 Fahrenheit and grease a 4 1/2 x 8 1/2 loaf baking pan. In a large bowl whisk together the flour, sugar, baking powder, and salt. Then add your eggs, milk, oil, juice of 1 lemon and lemon zest. Mix with a whisk or spatula until everything is combined and there are no more lumps. Pour batter into the pan and bake until a wooden toothpick inserted near the center comes out clean and the edges are slightly golden. Cool in the pan for 10 minutes. Set a wired rack on a solid surface and flip the loaf over until it slides out. You may have to lightly tap the bottom. I suggest popping the loaf into the fridge to speed up the process of cooling. While you wait, whisk together the confectioners sugar and lemon juice until combined. Microwave for 30 seconds and whisk again. Store in the fridge until the lemon loaf is cooled. Poke tiny holes in the loaf with a fork or toothpick(this allows the lemon glaze to soak evenly throughout the loaf.) Finally, drizzle the glaze over the top of the loaf and enjoy! Store on a plate covered with plastic wrap for up to 4 days.