• Grease and flour a loaf pan and preheat oven to 325 degrees F. We used an 8x4 inch loaf pan. (Other sizes can be used but may slightly change bake times.)
• In a medium bowl, combine the flour, salt, and baking powder. Whisk to combine and set aside.
• Next, in a small bowl, stir together the milk, lemon juice, lemon extract, and lemon zest. Set aside. (The milk will take on the look of buttermilk- don't worry!).
• In the bowl of your mixer, mix the softened butter on medium speed with electric mixer until smooth. Add in the sugar, and cream until light and fluffy.
• Continuing on medium speed, add in the eggs, one at a time, mixing after each addition until blended.
• With the mixer on low speed, alternate adding the flour mixture with the milk mixture, beginning and ending with the flour mixture. (We did three additions of the flour mixture, altering with two additions of the milk mixture.) Mix just until combined- be careful not to overmix.
• Pour the batter into greased and floured pan. Bake at 325 degrees F for about 60 minutes. Check as the end time approaches baking times may vary. Adjust the time as needed. If a toothpick can be inserted and removed clean or with just a few crumbs attached, it is done.
• Place the freshly baked loaf, still in the pan, on a wire rack for 5-10 minutes to cool. Then, turn out and continue cooling. Store in an airtight container.

For the Optional Lemon Glaze

• Combine the confections sugar, lemon juice, and salt, stirring until smooth. If too thick, add a bit more lemon juice. If too thin, add a bit more confectioners sugar.
• Drizzle the glaze over the cooled loaf. You can spoon it over, or for more control, you can drizzle it over the cake through a disposable piping bag with the tip snipped away, or through a ziplock bag with the tip snipped away. *In our photo, we did not use the glaze, but sometimes we do, as with our pineapple muffins.