Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
Id=”instruction-step-2″>2. In a medium bowl, whisk flour, baking powder, and salt. Set aside. <
Id=”instruction-step-3″>3. In a large bowl, beat softened butter and sugar until pale and fluffy. <
Id=”instruction-step-4″>4. Beat in eggs one at a time, then add vanilla, lemon zest, and juice. <
Id=”instruction-step-5″>5. Alternate adding dry mix and buttermilk in three additions, starting and ending with dry. <
Id=”instruction-step-6″>6. Pour into loaf pan and smooth top. Bake 50–60 minutes, cover with foil if browning too fast.
D=”instruction-step-7″>7. While baking, whisk together syrup ingredients.
D=”instruction-step-8″>8. Cool cake 10 minutes, poke holes, brush with syrup, and let cool completely.
D=”instruction-step-9″>9. Mix glaze ingredients until smooth and drizzle over cooled cake. Let it set before slicing.
