Ingredients
2 cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, room temperature
1¼ cups granulated sugar
4 large eggs, room temperature
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
½ cup whole milk
For the glaze: 1½ cups powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a bowl, whisk flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
Alternate adding dry ingredients and milk to the batter, beginning and ending with dry ingredients. Mix until smooth.
Pour batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly. Combine glaze ingredients and drizzle over the cake. Serve warm or at room temperature.
Notes
Use room temperature butter and eggs for a smooth batter.
For gluten-free: substitute 1:1 gluten-free flour.
Can use 2% or oat milk as a substitute.
For the glaze, adjust lemon juice to desired consistency.
- Prep Time: 15
- Cook Time: 65
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg