Instructions

• Preheat oven to 350°F (177°C). Grease a 9x5-inch (or 8x4-inch) loaf pan.
• In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes.
• With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice until combined.
• With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined.
• Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
• Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until golden brown and a toothpick comes out mostly clean.
• Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup.
• Invert the loaf pan and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely.
• When cooled, combine all icing ingredients starting with 1 tablespoon lemon juice and milk, adding more lemon juice as needed until thick.
• Pour icing over cake and let dry before serving.