Ingredients:

  • 225g (1 cup, 2 sticks) Unsalted Butter, softened
  • 200g (1 cup) Granulated Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract (5 mL)
  • Zest of 2 Lemons
  • 175g (1 ½ cups) All-Purpose Flour
  • 1 tsp Baking Powder (5 mL)
  • ¼ tsp Salt (1.25 mL)
  • 120 ml (½ cup) Milk
  • 80 ml (⅓ cup) Fresh Lemon Juice
  • 75g (⅔ cup) Powdered Sugar

Instructions:

  1. Grease and flour (or line with parchment paper) the 9x5 inch loaf pan.
  2. Beat the softened butter and sugar together until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
  4. Whisk together the flour, baking powder, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Pour the batter into the prepared loaf pan and bake in a preheated oven at 175°C (350°F) until a wooden skewer inserted into the center comes out clean, about 50-60 minutes.
  7. While the cake is baking, whisk together the lemon juice and powdered sugar until smooth.
  8. As soon as the cake comes out of the oven, poke holes all over the top with a skewer or toothpick.
  9. Slowly pour the lemon drizzle over the warm cake, allowing it to soak in.
  10. Let the cake cool completely in the pan before slicing and serving.