Step by step

Method

5 steps

1. 1

   Heat the oven to 350°F. Grease and flour a 9×5-inch loaf pan, or line it with a parchment sling. Whisk 1½ cups (190 g) flour, 1 teaspoon baking powder, and ¼ teaspoon salt in a bowl.

2. 2

   In a big bowl, cream 1 cup (226 g) softened unsalted butter with 1 cup (200 g) sugar until very light and fluffy, 3–4 minutes — the color should look paler and the mix should look airy. Beat in 3 room-temperature eggs one at a time. Mix in 2 tablespoons lemon zest and 2 tablespoons lemon juice; the batter may look a little curdled — that's fine.

3. 3

   Add the dry ingredients in three additions, alternating with ¼ cup (60 ml) milk in two additions, starting and ending with flour. Mix just until the flour disappears — stop as soon as you don't see dry streaks. Spread evenly in the pan and smooth the top.

4. 4

   Bake 50–60 minutes until the top is deep golden, the loaf has pulled slightly from the sides, and a toothpick in the center comes out clean or with a few moist crumbs (not wet batter). Cool in the pan 15 minutes.

5. 5

   Turn out onto a rack. Whisk the glaze: 1 cup powdered sugar with 2–3 tablespoons lemon juice until thick but pourable. Drizzle over the still-warm cake so it soaks a little into the crust. Cool completely before slicing. You want a fine-crumbed, moist lemon loaf with a shiny glaze — not a dry dense brick or a sunken underbaked middle.