In a small bowl mix together your flour, baking powder, lemon zest, and salt.
In a larger bowl beat together your butter and sugar. Mix well until fully incorporated.
Add in your eggs to your butter and sugar mixture one at a time.
Once your eggs are fully mixed, add in your vanilla extract and lemon juice.
Add to your large bowl a little bit of your flour mixture, followed by a little bit of milk. Continue to alternate between the flour mixture and milk until both are fully mixed in.
Add your batter to a 9 x 5” lightly greased loaf pan.
Place your loaf pan in the oven for about 40 to 50 minutes. Continue to check your loaf pan in the oven as oven times vary. You will know what is complete when removing a toothpick from the middle of the loaf comes clean.
Once your loaf has completed cooking, transfer to a cooling rack.
While you are waiting for your loaf to cool, mix together all of the ingredients for your icing. Your icing should be a thick consistency, not thin.
Once your loaf has cooled for about 15 to 20 minutes, pour the icing over your loaf pan. If you would like more icing for the top, you can make more icing and pour over the top of your loaf.
Slice and enjoy!
This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
Freeze: This cake freezes well in this loaf keeper or other airtight container.
Fresh: Truly to have the best cake, always use fresh, especially lemon zest and juice.
Copyright 2021 It Is a Keeper (www.itisakeeper.com). All rights reserved.