Ingredients:

  • 225g (1 cup) Unsalted Butter, softened
  • 300g (1 ½ cups) Granulated Sugar
  • 3 Large Eggs
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Zest, finely grated
  • 2 tbsp Fresh Lemon Juice
  • 225g (1 ¾ cups) All-Purpose Flour
  • ½ tsp Baking Powder
  • ¼ tsp Salt
  • 120ml (½ cup) Milk
  • 150g (1 ½ cups) Powdered Sugar, sifted
  • 3-4 tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest, finely grated (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract, lemon zest, and lemon juice.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  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. Do not overmix!
  6. Pour batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean, or with a few moist crumbs attached.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. In a medium bowl, whisk together the sifted powdered sugar, lemon juice, and lemon zest (if using) until smooth. Add more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
  9. Once the cake is completely cooled, drizzle the glaze evenly over the top. Let the glaze set before slicing and serving.