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Preheat the oven to 350 degrees Fahrenheit, and grease a 10-inch bundt pan. Dust it with flour and set aside.
Sift the flour, baking powder, and salt in a medium bowl. Set aside.
In a separate large bowl, beat the butter, shortening, and sugar until well blended, pale, and fluffy. Add the eggs one at a time, mixing well between each addition.
Alternate adding the dry ingredients and the milk. Stir with a spatula gently until just combined.
Stir in the lemon juice and zest, then pour the batter into the pan and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, loosen the cake from the edge and turn it onto a wire rack to cool.
To make the glaze, mix the powdered sugar with the lemon juice until smooth. Adjust the consistency as needed with more sugar or lemon.
When the cake is cool, dust with powdered sugar and drizzle with the glaze, if using. Then slice, serve, and enjoy!