Step 1

Start by preheating the oven to 350°F. Line a baking pan with parchment paper.

Step 2

Using a mixer, cream the butter with the sugar. It should take between 8 and 15 minutes to cream the butter.

Step 3

If using a stand mixer, you might need to stop and scrape the sides of the bowl 2 or 3 times for the butter to cream evenly.

Step 4

Add the eggs one at a time. Wait for each egg to be fully incorporated into the batter before adding the next.

Step 5

Add sourdough, lemon juice and zest, vanilla extract, and poppy seeds (if using), mixing until the ingredients are incorporated into the batter. The batter might curdle after adding the lemon juice, but don’t worry: it will come together again after adding the flour.

Step 6

Add the flour and baking powder, mixing until there are no dry spots left.

Step 7

Careful not to overmix! When adding flour, I stir with a spoon instead of using a mixer to avoid overmixing. Mixing too much after adding flour can make a tougher cake.

Step 8

The batter will be thick. With the help of a spatula, pour the batter into the lined baking pan, leveling it before baking.

Step 9

Bake for 45 to 55 minutes, or until a toothpick comes out with only a few crumbs.

Step 10

When ready, wait 10 minutes and remove the cake from the loaf pan, letting it cool on a cooling rack.

Step 11

Wait for the cake to fully cool before glazing it, or the glaze might not set properly. Sift the icing sugar.

Step 12

Mix icing sugar, lemon juice, and milk, stirring until combined.

Step 13

Pour the lemon glaze over the lemon loaf, waiting a few minutes for it to set before slicing.