1-First, preheat the oven to 350°F (177°C) and grease a 9×5-inch or 8×4-inch loaf pan to prevent sticking. In a medium bowl, mix together the flour, baking powder, lemon zest, and salt until well combined. Using a mixer, cream the butter and sugar on medium-high speed for 4-6 minutes until it’s pale and fluffy, which is key for a light cake.

2-Next, add the eggs one at a time on low speed, blending each in fully before adding the next. Then, mix in the vanilla extract and lemon juice to infuse that bright citrus flavor. Alternately add the flour mixture and buttermilk in thirds, starting and ending with the flour, and mix just until combined to keep the batter airy.

3-Pouring and Baking the Batter: Once your batter is ready, pour it into the prepared pan and smooth the top with a spatula for an even bake. Slide it into the preheated oven and bake for 45-55 minutes, or until it’s golden and a toothpick comes out mostly clean with some moist crumbs. This step ensures your “citrus cake” stays moist without overcooking.

4-After baking, let the cake cool in the pan for about 15 minutes, then remove it and prepare the lemon syrup by mixing lemon juice and powdered sugar. Brush this syrup onto the warm cake for extra moisture and flavor. Let it cool completely before moving on to the icing.

5-Adding the Finishing Touches: For the icing, mix powdered sugar with 1 tablespoon lemon juice and milk, adding more lemon juice as needed to make a thick glaze. Pour it over the cooled cake and let it set before serving. The whole process takes about 1 hour total, including prep and cooking time, making it a breeze for busy parents or working professionals.