Follow these steps to achieve a perfectly sweet and tangy lemon loaf cake:

Preparing the Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add Eggs and Lemon Zest: Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest until combined.
5. Incorporate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the lemon juice and milk. Begin and end with the flour mixture. Stir in the vanilla extract until just combined. Be careful not to overmix.
6. Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it with aluminum foil.
8. Cool: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Preparing the Glaze

9. Mix Glaze Ingredients: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
10. Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides for a beautiful finish.