# What You Need:
→ For the Cake
01 - 1 cup (225 g) unsalted butter, softened
02 - 2 cups (400 g) granulated sugar
03 - 4 large eggs, at room temperature
04 - 1/4 cup whole milk
05 - 1/4 cup fresh lemon juice
06 - 2 tablespoons finely grated lemon zest (about 2 lemons)
07 - 2 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt
→ For the Lemon Glaze
10 - 1 cup (120 g) powdered sugar, sifted
11 - 2–3 tablespoons fresh lemon juice
# Directions:
01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan, or line with parchment paper.
02 - In a large bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes.
03 - Add eggs one at a time, beating well after each addition.
04 - In a small bowl, combine the milk, lemon juice, and lemon zest.
05 - In another bowl, whisk together the flour, baking powder, and salt.
06 - With the mixer on low, add the flour mixture to the wet ingredients in three additions, alternating with the milk-lemon mixture, beginning and ending with flour. Mix until just combined—do not overmix.
07 - Pour the batter into the prepared loaf pan and smooth the top.
08 - Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10 - For the glaze, whisk together the powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled cake. Allow glaze to set before slicing.
