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Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Sift in flour and baking powder gradually; fold with a wooden spoon to be sure flour is combined. Stir in lemon zest.
Pour batter into the prepared pan, being careful not to press it down.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
Meanwhile, make the lemon glaze: Juice the zested lemon from the cake batter into a small bowl. Add zest and juice of second lemon. Stir in sugar until dissolved; taste and add more sugar or lemon juice to suit your taste.
Drizzle glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.