Preheat your oven to 180°C (350°F). Grease a loaf tin and line it with parchment paper to prevent sticking.
In a large bowl, beat the softened butter and caster sugar together until the mixture is pale, fluffy, and has a gentle aroma, about 3-4 minutes. This aerates the batter, helping the cake rise nicely.
Add eggs one at a time, beating well after each addition. This keeps the mixture smooth and prevents curdling. Scrape down the sides of the bowl as needed.
Stir in the finely grated lemon zest and 2 tablespoons of lemon juice, mixing until evenly incorporated. The zest releases fragrant oils that boost the citrus flavor.
Sift the plain flour and baking powder into the bowl. Gently fold everything together using a spatula until just combined; avoid overmixing to keep the cake tender.
Pour the batter into your prepared loaf tin, smoothing the surface with a spatula. Gently tap the tin on the counter to settle the batter and remove air bubbles.
Bake in the oven for 40-45 minutes, until the top is golden and a skewer inserted into the center comes out clean. The edges will slightly pull away from the sides.
While the cake is baking, mix the icing sugar with 2 tablespoons of lemon juice to create a shiny, pourable glaze. Adjust consistency with more lemon juice or sugar if needed.
Once baked, let the cake cool in the tin for about 10 minutes. Then transfer to a wire rack, poke holes all over the top with a skewer, and drizzle the lemon glaze over the warm cake.
Allow the glaze to set for at least 30 minutes at room temperature. The glaze will firm up and give the cake a glossy finish.
Slice and serve this moist, tangy lemon cake with a cup of tea or coffee. Enjoy the bright, comforting flavors and the charming imperfections of your homemade bake.
