Hands down, the only lemon cake I’ll eat!

Directions:

1. Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing it with butter and lightly dusting it with flour.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy using an electric mixer.
3. Blend in the eggs, one at a time, until fully incorporated.
4. Stir in the fresh lemon juice, lemon zest, and vanilla extract until well combined.
5. In another bowl, mix together the all-purpose flour, baking powder, and salt. Gradually fold this mixture into the wet ingredients until just combined.
6. Transfer the batter into the prepared loaf pan, spreading it out evenly.
7. Bake in the preheated oven for 50-60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
9. To make the lemon glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.
10. Once the glaze has set, slice the cake and enjoy!