1-Preheat your oven: to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure nothing sticks. This step sets the stage for a lemon cake with soft texture that’s easy to enjoy.

2-Mix dry ingredients: In a bowl, mix the flour, baking powder, lemon zest, and salt to form the dry base.

3-Cream butter and sugar: In another bowl, cream the butter and sugar until it’s fluffy this takes a bit of time but makes the cake extra light. Add the eggs one at a time, then mix in the vanilla extract and lemon juice for that zesty kick.

4-Combine wet and dry mixtures: Next, alternately add the flour mixture and buttermilk to the batter, stirring gently to keep it smooth.

5-Bake the batter: Pour the batter into your prepared pan and bake for 45 to 55 minutes, or until a toothpick comes out clean.

6-Cool and finish the cake: After baking, let the cake cool a little, brush it with the lemon syrup made from lemon juice and powdered sugar, and once it’s fully cooled, top it with the lemon icing of sifted powdered sugar, lemon juice, and milk.