Instructions:
- Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan or 8-inch round cake tin with parchment paper, leaving an overhang.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat the softened butter and 1 ¾ cups of sugar until pale, light, and fluffy (about 3–4 minutes).
- Mix in the lemon zest. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, scraping down the bowl sides as needed.
- Gently fold in half of the dry mixture until just combined. Mix in the milk and the ¼ cup of lemon juice. Finish by folding in the remaining dry ingredients until just combined. Stop mixing immediately when no streaks of flour remain.
- Pour batter into the prepared pan, smoothing the top. Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean.
- While the cake bakes, prepare the drizzle by whisking together the ¾ cup sugar and ½ cup lemon juice until mostly dissolved (gently warm if desired for better absorption).
- As soon as the cake is out of the oven, poke holes all over the top surface using a skewer or thin chopstick (about 1 inch deep). Slowly pour the entire drizzle mixture evenly over the hot cake.
- Let the cake cool in the tin for at least 30 minutes before turning it out onto a wire rack to cool completely.
- Optional: Whisk the powdered sugar and 2–3 tablespoons of lemon juice until smooth and drizzle artfully over the completely cooled cake.