Preparation

• To prepare the loaf cake, place the softened butter (taken out of the refrigerator at least 20 minutes earlier) and the sugar in a bowl. Beat with a stand mixer on medium speed for a couple of minutes until creamy. Alternatively, you can use an electric hand mixer.
  Add the eggs and continue beating for a couple of minutes. Then add the lemon juice and the grated zest of one lemon.
  Sift in the flour together with the baking powder and mix for about 2 more minutes: the batter will initially be quite thick. At this point pour in the milk and continue mixing on medium speed until you have a smooth, homogeneous and slightly creamy batter.
  Grease and flour a 10 x 6 in loaf pan, then pour in the batter and level it with a spatula.
  Bake in a preheated conventional oven at 338°F for about 50 minutes. Always check with a toothpick before removing from the oven.
  Once baked, let the loaf cake cool completely in the pan before removing it.

• Once the loaf cake is completely cooled, prepare the lemon glaze.
  In a small bowl put the powdered sugar and 3 tablespoons of lemon juice. Stir with a spoon until you get a smooth, fluid glaze, but not too runny. If it is too thick, add one tablespoon of hot water and stir again until you reach the desired consistency.
  Pour the glaze over the loaf cake, spreading it evenly. Let it harden at room temperature or place the cake in the refrigerator (or for a few minutes in the freezer) to speed up the process.
  Once the glaze has solidified, the loaf cake is ready to be served.

• Loaf pan (10 in). Click here.

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