Ingredients:

  • 1 3/4 cups (210g) all-purpose flour, plus more for dusting the pan
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 2 tablespoons lemon zest (from about 2 large lemons)
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons freshly squeezed lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the loaf pan, tapping out any excess flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Stir in the lemon juice and lemon zest.
  7. Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  8. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. While the loaf is cooling, prepare the glaze by whisking together powdered sugar and lemon juice until smooth. Adjust the amount of lemon juice to reach your desired consistency.
  10. Once the loaf is completely cool, drizzle the lemon glaze evenly over the top. Let the glaze set before slicing and serving.