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Preheat the oven to 350 degrees F. Line an 8.5 x 4.5-inch loaf pan with 2 pieces of parchment paper so that it hangs over all 4 sides. Spray the inside with nonstick spray.
In a medium bowl, whisk or sift together the flour, salt, and baking soda.
In a large bowl, use an electric mixer to combine the butter and sugar. Beat in the eggs until the batter is light and fluffy. Add the milk, lemon juice, and lemon zest, and beat to combine (the mixture will look curdled).
Add the dry ingredients and beat to combine, being careful not to over-mix.
Pour the batter into the prepared loaf pan, and spread it out evenly.
Bake until a toothpick inserted in the center comes out clean, about 1 hour, to 1 hour 15 minutes.
Let the cake cool for 15 minutes in the loaf pan, and then transfer it to a wire rack to finish cooling. Let the cake cool completely before glazing.
Once the cake is cooled, add the powdered sugar, lemon juice and lemon zest to a bowl and stir to combine. Add enough water to form a glaze, about 1 teaspoon.
Pour the glaze on top of the cake so that it covers the top and runs down the sides. Let the glaze set before slicing.