Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a loaf or bread pan; tap out excess flour.
Sift together the flour, baking soda and salt; set aside.
Beat the butter and cream cheese on medium speed until creamy and smooth, about 30 seconds.
Gradually add 1 1/2 cups of the sugar and beat until light and fluffy, about 5 minutes.
Add the eggs one at a time, beating well after each addition, then beat in the vanilla and 2 T. of the lemon juice.
Reduce the mixing speed to low and add the flour mixture in three additions, beating each addition until just incorporated and stopping the mixer occasionally to scrape down the sides of the bowl.
Fold in the lemon zest.
Spoon the batter into the prepared pan. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 70 to 75 minutes.
Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
Glaze: In a small saucepan over medium heat, whisk together the remaining 3 T. lemon juice and the 1⁄4 cup sugar until the sugar is dissolved.
Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving.