Instructions
Preheat oven to 350°F (175°C). Grease a loaf pan.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat butter and sugar until fluffy.
Add eggs one at a time, mixing well.
Stir in vanilla, lemon juice, and zest.
Alternate adding dry ingredients and milk until smooth.
Pour batter into loaf pan and bake 45–55 minutes.
Let cool for 10 minutes before removing from pan.
Mix powdered sugar and lemon juice to make glaze.
Drizzle glaze over cooled cake and serve.
Notes
Fresh lemons give the best flavor.
Do not overmix the batter to keep the cake soft.
The glaze thickens as it sets.
Store covered at room temperature for 2 days or refrigerate for 5 days.
Tips
Add poppy seeds for extra texture.
For a richer loaf, substitute sour cream for milk.
Warm slices slightly before serving for bakery-style flavor.
Use parchment paper for easy removal from the pan.
I hope you enjoyed this recipe! If you found it helpful, please share it with your friends and family: a simple gesture can help them discover a delicious dish too. Leave a comment to let me know how it turned out, and stay tuned for more easy and tasty recipes. Enjoy!
