Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes.
Gradually add the sugar and continue beating for another 2-3 minutes.
Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
Add lemon juice (the batter will curdle).
Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.
If using add-ins, combine gently at this point.
Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.
Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.
Lemon Glaze: Whisk together icing sugar and lemon juice. With a cake tester, poke some holes in the loaf. Brush glaze over warm loaf.
Ensure oven is preheated to the right temperature.
Take out the milk, eggs and butter 30-60 minutes before starting.
Cream the softened butter, then slowly add the sugar until light and fluffy.This step takes at least 5 minutes.
Add the eggs one at a time and properly beat after each addition. Be sure to scrape down the bowl during this process.
Reduce the speed to low when adding the flour and milk. DO NOT OVER MIX.
Lemon zest is an ingredient in this recipe. This is the bright yellow outer layer of the lemon peel. Use a micro-plane or a box grater for grating. Make sure you only grate the yellow part as the white pith is extremely bitter.
Make this lemon dessert your own by adding slivered almonds (½ cup) or poppy seeds (2 tablespoons).
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.