Ingredients
For the Cake:
1 cup granulated sugar
½ cup unsalted butter, softened
1 ½ cups all-purpose flour
2 large eggs
½ cup whole milk
¼ cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
For the Lemon Glaze:
2 tablespoons freshly squeezed lemon juice
1 cup powdered sugar
1 tablespoon milk (optional, for thinning)
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
Prepare the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine: Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.
Prepare the Glaze: While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice. Add a little milk if you prefer a thinner glaze.
Cool and Glaze: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack. Once the cake is fully cooled, drizzle the lemon glaze over the top, letting it drip down the sides for a beautiful finish.
Enjoy.