1-First, preheat your oven to 350°F (177°C) and grease a 9×5-inch or 8×4-inch loaf pan to get things going smoothly. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 tablespoon lemon zest, and ½ teaspoon salt; set that aside for now. Next, grab your mixer and cream ½ cup unsalted butter (room temperature) with 1 cup granulated sugar on medium-high speed until it’s pale and fluffy this usually takes 4-6 minutes, and trust me, it’s key for that soft texture!

2-Beat in the 2 large eggs one at a time on low speed, then add 1 teaspoon vanilla extract and 2 tablespoons lemon juice, beating on medium-high until everything is well mixed. Now, for the alternating method: on low speed, add one-third of the dry ingredients until nearly combined, then mix in half of the ½ cup buttermilk. Repeat with another third of the dry ingredients, the remaining buttermilk, and finish with the last third of the dry ingredients, beating only until incorporated to keep the batter light and airy.

3-Pour the batter into your prepared pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted comes out with a few moist crumbs that fresh citrus flavor will fill your kitchen! Once done, let the cake cool in the pan for 15 minutes. While it’s cooling, whisk together ¼ cup lemon juice and 3 tablespoons powdered sugar for the syrup, then invert the cake onto a cooling rack and brush on the syrup for extra moisture.

4-For the finishing touch, whisk 1 cup sifted powdered sugar with 1 ½ tablespoons lemon juice and 1 tablespoon milk start with just 1 tablespoon of lemon juice and add more if needed for a thick consistency. Pour it over the cooled cake and let it set before slicing. This whole process, from prep to plate, takes about 1 hour, making it perfect for anyone, including working professionals or celebration planners. Oh, and if you’re looking for more frozen treats to pair with this, check out our no-churn ice cream recipe for a cool companion!