Preheat the Oven and Prep the Pan: Set your oven to 350°F (175°C) to heat up. Prepare a 9x5-inch loaf pan by greasing and flouring it, or line it with parchment paper for effortless removal later.

Mix Dry Ingredients : In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar : In a large mixing bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Incorporate the Eggs and Flavorings: Crack in the eggs one by one, ensuring each is fully blended before adding the next. Stir in the fresh lemon zest, lemon juice, and a splash of vanilla extract for a burst of flavor.

Combine Wet and Dry Ingredients : Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix gently until just combined. Do not overmix, as this can make the loaf dense.

Bake the Lemon Loaf : Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf rest in the pan for about 10 minutes, then carefully remove it and place it on a wire rack to cool completely.

Optional Glaze : Mix 1 cup (120g) powdered sugar with 2-3 tablespoons lemon juice to create a smooth glaze. Drizzle over the cooled loaf for added zing!