Preheat oven to 350°F (175°C). Grease your bundt pan or loaf pan and set aside.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat eggs and sugar until fluffy and pale. Mix in melted butter, milk, lemon juice, and lemon zest until combined.
Gradually add dry ingredients to the wet ingredients and mix until smooth.
Pour batter into your prepared pan. Bake for 35-40 minutes, or until a toothpick comes out clean.
Meanwhile, prepare the syrup by combining ¼ cup lemon juice and 3 tbsp sugar in a saucepan. Cook gently over medium heat until sugar dissolves.
Remove cake from oven and let cool slightly. Poke several holes with a skewer, then slowly pour the warm lemon syrup over the cake, allowing it to soak in evenly.
Allow the cake to rest and soak up syrup in the refrigerator for at least 4 hours (overnight is even better!) before serving.
