Lemon Loaf Cake

1. Preheat the oven to 350F and grease and line a 1 pound 8.5×4.5″ baking pan with parchment paper.
2. Mix together the flour, baking powder, salt, and sugar in a large bowl using a hand or stand mixer with the paddle attachment.
3. Add the room temperature butter and mix on medium speed just until smooth and combined.
4. In a 2 cup measuring glass, combine the vanilla, eggs, oil, milk, lemon zest, and lemon juice.
5. With the mixer running on medium speed, slowly pour in the wet ingredients and mix to combine. The mixture may appear lumpy, so finish by mixing on a slightly higher speed for about 10-15 seconds if needed.
6. Use a rubber spatula to hand mix the batter to ensure everything is combined.
7. Pour the batter into the baking pan and spread even. Bake for 1 hour to 1 hour and 10 minutes. It’s ready when the surface is golden brown and puffed with a deep crack down the center.
8. Allow the cake to cool for about 45 minutes at room temp, then make the icing.

Lemon Icing

1. Whisk together the powdered sugar, lemon juice, and milk or cream in a bowl until smooth. I prefer cream because it creates a more opaque icing, but milk also works just fine!
2. It should be the consistency of glue. If it’s too thin, gradually mix in a couple spoonfuls of powdered sugar. If it’s too thick, mix in tiny splashes of milk or cream until it reaches the right consistency.
3. Remove the loaf from the pan and pour the icing on top. Spread it around and allow it to drip over the sides. Now slice and enjoy!