Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

In a large bowl, cream together the softened butter and cream cheese until smooth.

Gradually add the sugar, beating until light and fluffy.

Beat in the eggs one at a time, then stir in the lemon juice, lemon zest, and vanilla.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Prepare the glaze while the cake cools.

For the glaze: Whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust consistency with more lemon juice if needed.

Once the cake is completely cool, drizzle the glaze over the top.