1-Preheat oven and prepare pan: Begin by preheating your oven to 350°F (177°C) and generously greasing a 9×5-inch or 8×4-inch loaf pan to prevent sticking. This simple preparation ensures your cake bakes evenly and releases smoothly.

2-Mix dry ingredients: In a medium bowl, mix together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, 1 Tbsp lemon zest, and ½ tsp salt; set this aside for later.

3-Cream butter and sugar: Using a stand mixer or electric mixer, cream ½ cup unsalted butter and 1 cup granulated sugar on medium-high speed until pale and fluffy, which takes about 4-6 minutes don’t forget to scrape the sides as needed.

4-Add eggs and flavorings: With the mixer on low speed, add 2 large eggs one at a time, followed by 1 tsp vanilla extract and 2 Tbsp lemon juice; then beat on medium-high speed until everything combines smoothly.

5-Alternate adding flour mixture and buttermilk: Alternate adding the flour mixture and ½ cup buttermilk in thirds: start with one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix, repeating the process and ending with the flour mixture. Beat until just incorporated to keep the batter light.

6-Bake the cake: Pour the batter into your prepared pan and bake for 45-55 minutes, or until golden brown and a toothpick inserted comes out mostly clean with a few moist crumbs.

7-Cool and prepare lemon syrup: After baking, let the cake cool in the pan for 15 minutes, prepare the lemon syrup by mixing ¼ cup lemon juice and 3 Tbsp powdered sugar, then invert the cake onto a cooling rack and brush the warm syrup over it.

8-Make and apply icing: Once cooled completely, make the icing by combining 1 cup powdered sugar, 1 ½ Tbsp lemon juice, and 1 Tbsp milk, adjusting for thickness, and pour it over the cake to let it dry before serving.