Preparation

• Preheat your oven to 350°F (175°C) and grease a loaf pan.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice and zest.
• In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cake light.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary, so check for doneness around the 50-minute mark.
• Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
• In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. Adjust the consistency by adding more sugar or lemon juice as needed.
• Once the cake is completely cooled, drizzle the glaze over the top, allowing it to cascade down the sides for a beautiful finish.
• Slice the cake into 8 pieces and serve as a delightful dessert or snack.
• Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.