I enjoy baking several loaves since they disappear fast!

Preheat your oven to 350°F (175°C) and grease two loaf pans with butter or non-stick spray.

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 vanilla extract, lemon zest, and lemon juice.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

While the cakes are baking, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.

Once the cakes are done, remove them from the oven and allow them to cool in the pans for about 10 minutes.

Carefully remove the cakes from the pans and place them on a wire rack. While still warm, drizzle the lemon glaze over the tops of the cakes.

Let the cakes cool completely before serving, allowing the glaze to set.

For a more intense lemon flavor, consider adding a teaspoon of lemon extract to the batter. You can also incorporate poppy seeds into the mix for added texture and a nutty flavor. If you prefer a sweeter glaze, increase the amount of powdered sugar to 3/4 cup. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. To make the cake dairy-free, use a plant-based milk and vegan butter.