# What You Need:
→ Cake Batter
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 4 large eggs
04 - 2 cups all-purpose flour
05 - 2 teaspoons baking powder
06 - 1/4 teaspoon salt
07 - 2 tablespoons lemon zest
08 - 1/4 cup fresh lemon juice
09 - 1/2 cup whole milk
→ Lemon Syrup
10 - 1/4 cup fresh lemon juice
11 - 1/2 cup confectioners’ sugar
→ Icing
12 - 3/4 cup confectioners’ sugar
13 - 2-3 tablespoons lemon juice
# How To Make It:
01 - Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing between each addition.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
04 - Stir lemon zest and juice into the wet mixture, then add dry ingredients alternately with milk, beginning and ending with flour. Mix until just combined.
05 - Pour batter into prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
06 - While the cake bakes, mix lemon juice and confectioners' sugar in a saucepan. Warm over low heat just until sugar dissolves.
07 - When cake is baked, pierce the top several times with a skewer. Slowly drizzle lemon syrup over cake while still warm.
08 - Allow cake to cool completely. Combine confectioners' sugar and lemon juice until smooth, then spread icing over the top. Let set before slicing.
