Easy Lemon Loaf Cake

Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.

In a bowl, cream the softened butter and sugar using an electric or stand mixer until light and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Fold in the lemon juice and zest until well distributed.

Pour the batter into the prepared loaf pan and bake for 55–65 minutes or until a toothpick inserted comes out clean.

Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely (about 90 minutes).

Whisk together powdered sugar and lemon zest (plus juice if desired) until smooth and pour over the cooled loaf to glaze.