Optional: Steep the milk by combining half the lemon zest with milk. Heat together on medium heat until warmed. Cover the milk with a lid and allow to cool for 20 minutes. Place the mixture in the fridge until ready to use. Strain before using

With a mixer or stand mixer cream together butter and sugar on medium high heat until light and fluffy (~3 minutes). Add in the egg, lemon juice, and lemon zest and beat for 1 more minute

Add the milk and stir to combine

Add in the dry ingredients until just combined

Place the mixture into a greased loaf pan (8.5 x 4.5 x 2.5)

Bake at 350 for ~1 hour or until a toothpick comes out clean. Set aside to cool for 15 minutes and remove from the pan

While the loaf is cooling, mix together lemon juice and powdered sugar.

After the loaf is removed from the pan, generously dab the mixture all over all sides of the loaf with a brush. Set aside to cool completely

After the loaf is cooled, mix milk, lemon juice and powdered sugar until a creamy glaze forms. Pour over the loaf and serve. The glaze will slightly harden so wait for it to set before wrapping