# What You'll Need:
→ Cake Components
01 - 1 cup (225 g) unsalted butter, softened to room temperature
02 - 2 cups (400 g) granulated white sugar
03 - 4 large eggs, room temperature
04 - 1/4 cup whole milk
05 - 1/4 cup fresh lemon juice
06 - 2 tablespoons finely grated lemon zest (from approximately 2 medium lemons)
07 - 2 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon fine salt
→ Lemon Glaze
10 - 1 cup powdered sugar, sifted
11 - 2-3 tablespoons fresh lemon juice
# How-To Steps:
01 - Preheat oven to 350°F. Thoroughly grease and flour a 9x5-inch loaf pan, or line with parchment paper for easy removal.
02 - In a large mixing bowl, beat softened butter and granulated sugar on medium-high speed until mixture becomes pale and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition until fully incorporated before adding the next egg.
04 - In a small bowl, combine whole milk, fresh lemon juice, and grated lemon zest. Stir briefly to blend.
05 - In a separate medium bowl, whisk together all-purpose flour, baking powder, and salt until evenly distributed.
06 - With mixer on low speed, add flour mixture in three portions, alternating with milk-lemon mixture in two additions. Begin and end with flour. Mix until just combined, taking care not to overmix.
07 - Pour batter into prepared loaf pan. Using an offset spatula, smooth top to create an even surface.
08 - Bake for 50-55 minutes until golden brown and a toothpick inserted into center emerges clean or with just a few moist crumbs.
09 - Let cake cool in pan for 10 minutes to set structure, then carefully turn out onto wire rack to cool completely.
10 - In a small bowl, whisk sifted powdered sugar with fresh lemon juice until completely smooth and drizzling consistency is achieved.
11 - Drizzle glaze over completely cooled cake, allowing it to cascade down sides. Let glaze set for 15-20 minutes before slicing.
