Directions

1. Prepare the oven & pan:
   Preheat your oven to 175 °C (350 °F). Grease a 9-inch loaf pan and line it with parchment paper.

2. Cream the butter:
   In a large mixing bowl, beat the softened butter for at least 4–5 minutes, until it becomes very pale and fluffy. This step is key for a light, tender crumb.

3. Add sugar and zest:
   Add the sugar and lemon zest to the butter and beat for another minute until well combined and fragrant.

4. Incorporate the eggs:
   Add the eggs one at a time, mixing well after each addition until fully emulsified.

5. Mix dry ingredients:
   In a separate bowl, whisk together flour, baking powder, and salt.

6. Alternate wet & dry:
   With the mixer on low speed, add the dry ingredients in three batches, alternating with the milk and lemon juice.
   → Start and end with dry ingredients. Mix just until combined – do not overmix.

7. Bake the cake:
   Pour the batter into the prepared pan and smooth the top. Bake for 50–55 minutes until golden brown and a toothpick comes out clean. Let the cake cool completely before glazing.

8. Make the glaze:
   Mix powdered sugar with lemon juice until smooth and pourable. Drizzle over the cooled cake and let set. Garnish with extra zest if desired.