Citronkage (lemon cake)

Instructions

1. Preheat the oven to 175°C (350°F) and butter a 25 cm loaf tin.
2. In a large bowl, beat the soft butter with the sugar until pale and fluffy.
3. Add the eggs one by one, beating well after each, then the zest of both lemons.
4. Fold in the flour, baking powder and salt, alternating with the milk, mixing just enough.
5. Pour the batter into the tin and bake for 40 to 45 minutes, until a skewer comes out dry.
6. Let it cool for 10 minutes, turn it out onto a rack and let it cool completely.
7. Mix the icing sugar with the lemon juice to make a smooth glaze, then spread it over the cooled cake.