Ingredients

For the cake

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon zest
  • ¼ cup fresh lemon juice
  • ½ cup milk

For the lemon glaze

  • 1 cup powdered sugar
  • 2–3 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions

  1. Preheat: Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
  2. Mix dry ingredients: Whisk flour, baking powder, and salt.
  3. Cream: Beat butter and sugar for 2–3 minutes until light and fluffy. Beat in eggs one at a time, then add vanilla and lemon zest.
  4. Combine: Add the dry ingredients alternately with milk and lemon juice. Mix just until combined.
  5. Bake: Pour into the loaf pan and bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a rack and cool completely.
  7. Glaze: Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled loaf.
  8. Serve: Let the glaze set for 10–15 minutes, then slice and serve.

Servings: 8–10 slices
Prep: 15 minutes
Bake: 45–55 minutes
Total: About 1 hour 15 minutes