Preparation

• Preheat your oven to 350°F (175°C). Prepare a 9-inch loaf pan by greasing it with butter and lightly flouring it, or line it with parchment paper for easier removal.
• In a medium bowl, sift together the flour, baking powder, and salt. Set aside for later.
• In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
• Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
• Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
• Slice the cooled loaf and serve it as is or with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
• Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf in plastic wrap and aluminum foil and freeze for up to three months.