First things first, preheat your oven to 350°F (175°C). This is crucial for ensuring your cake bakes evenly and comes out perfectly fluffy.

Grab a 9.5” x 5” loaf pan and line it with parchment paper. This will help prevent the cake from sticking and make for easy removal once it’s baked.

In a large mixing bowl, combine the flour, sugar, baking soda, and baking powder. Whisk everything together thoroughly to ensure an even distribution of the dry ingredients, then set it aside.

Now for the fun part—zesting! Take your medium-sized lemons and zest them using a zester or a microplane. You’ll want to gather about 2 tablespoons of zest for the cake. Don’t forget to set aside about ½ teaspoon for the icing later on! This step may take a little time, but trust us, the flavor payoff is worth it.

In a microwave-safe measuring cup, add your ½ cup of butter and melt it in the microwave for about 30 seconds. Once it’s melted, remove it and add the remaining wet ingredients: milk, lemon juice, lemon extract, and the zest. Mix everything together well. Don’t worry if the mixture looks a little curdled; that’s completely normal!

Now it’s time to combine your wet and dry mixtures! Pour the wet mixture into the bowl with the dry ingredients and gently fold everything together using a spatula. Be careful not to overmix; it’s okay if the batter is a bit lumpy. This will help keep your poundcake light and airy.

Pour the batter into your prepared loaf pan and pop it in the oven. Bake for about 45 minutes. After 45 minutes, check your cake by inserting a knife into the center. If it comes out clean, you’re good to go! If not, give it a few more minutes and check again.

Once baked, remove the loaf from the oven and set it aside on a cooling rack. It’s important to let it cool for about an hour before icing it. Patience is key here, but the delicious smell will keep you motivated!

While your cake is cooling, let’s make that irresistible lemon icing! In a medium-sized bowl, combine the icing sugar, lemon juice, lemon extract, and lemon zest. Mix well until combined. Gradually add the milk while stirring to avoid making the icing too runny. The goal is to achieve a thick consistency that won’t drip down the sides of your loaf.

Once your lemon loaf has cooled completely, it’s time to ice it! Using the underside of a large spoon, spread the icing over the top of the loaf. Don’t worry about making it perfect; a little rustic charm adds to the homemade vibe!