Preheat oven to 350F (175C). Grease the bottom and sides of a 9 x 5" loaf pan and dust with flour, tapping out any excess.

Grate the peel of  1 of lemons to make lemon zest. Cut the lemon in half, and squeeze to extract the juice.  Set the juice aside.

In a large bowl, whisk together the salt, 1 cup of the sugar, flour, baking powder, and the lemon zest. Set aside.

Beat the lemon juice from the first lemon, milk, eggs, vanilla and butter in a medium bowl.. Add the egg mixture to the flour mixture and stir until just combined. Scrape the batter into the loaf pan.

Bake for about 45 - 50 minutes, or until golden and a toothpick inserted in the center comes out clean. Do not remove the bread from the pan.

Prepare the lemon glaze while the bread is baking, by combining lemon juice from the other lemon and remaining sugar in a small saucepan. Stir over medium heat until the  sugar is dissolved.

After removing the bread from the oven (and still in the pan), pierce the bread with a long wooden skewer. making several holes all the way to the bottom. Drizzle hot glaze over bread and brush the top several times. Allow time between brushings fo theglaze to soak in. Let bread cool in pan on a wire rack for 20 minutes, or until glaze is set.  Remove bread from pan and let cool completely on rack before serving.