Ingredients:

  • 1 ½ cups (3 sticks/340g) unsalted butter, softened, plus more for greasing the pan
  • 3 cups (600g) granulated sugar
  • 6 large eggs, at room temperature
  • 1 tablespoon lemon zest (from about 2 large lemons)
  • 1/4 cup (60ml) fresh lemon juice (from about 2 large lemons)
  • 1 teaspoon pure vanilla extract
  • 3 cups (375g) all-purpose flour, plus more for dusting the pan
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup (240ml) whole milk, at room temperature
  • 2 cups (240g) powdered sugar, sifted
  • 3-4 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or use baking spray with flour) a 9x5 inch loaf pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (5-7 minutes).
  3. Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, 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.
  6. Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  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 and lemon juice until smooth and desired consistency is reached. Add lemon zest, if desired.
  9. Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set for about 15-20 minutes before slicing and serving.