Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9-inch loaf pan
- In a medium bowl, whisk flour, baking powder, and salt; set aside
- In a large bowl, whip butter and sugar until light and fluffy
- Add eggs one at a time, beating well after each addition
- Mix in milk and lemon juice
- Fold in dry ingredients until just combined
- Transfer batter to prepared pan and smooth surface
- Bake 60–65 minutes until a toothpick inserted into center comes out clean
- Cool cake completely before preparing glaze
- Whisk powdered sugar with lemon juice until smooth
- Drizzle glaze over cooled cake and let set 15 minutes before slicing
Notes
For gluten-free: substitute all-purpose flour with 1:1 gluten-free flour blend
Use warm eggs for better batter emulsion
Add additional lemon zest to wet ingredients for intensified flavor
Milk can be swapped for oat or almond milk
Glaze can be skipped or drizzled extra generously for a moister top
Use warm eggs for better batter emulsion
Add additional lemon zest to wet ingredients for intensified flavor
Milk can be swapped for oat or almond milk
Glaze can be skipped or drizzled extra generously for a moister top