*Ingredients :
°3 cups all-purpose flour
°1/2 tsp. baking powder
°1/4 tsp. baking soda
°1/2 tsp. salt
°1 cup unsalted butter, room temperature
°2 cups granulated sugar
°4 large eggs
°1 C. vanilla extract
°1/4 cup fresh lemon juice
°2 tbsp. lemon zest
°1/2 cup whole milk
+For the lemon glaze:
°1 cup powdered sugar
°2 tbsp. tablespoon fresh lemon juice
°1 C. lemon zest
*Instructions :
Preheat oven to 350°F (175°C) and grease a 95-inch loaf pan.
In a medium bowl, combine flour, baking powder, baking soda and salt. To book.
In bowl, beat butter & sugar to light and fluffy.
Add the eggs one at a time, making sure each one is well incorporated before adding the next. Stir in vanilla extract, lemon juice and lemon zest.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60 to 70 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before placing it on a wire rack to cool completely.
To make the lemon glaze, in a small bowl, mix together the powdered sugar, lemon juice, and lemon zest cake comes out clean.
To make the lemon glaze, in a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Once the cake has cooled, pour the lemon glaze over the top of the cake.
Slice and serve. Enjoy!