• Preheat the oven to 350°F/180°C. Line a 9x5-inch (23×13 cm) loaf pan with parchment paper. For a taller loaf, you can use an 8x4-inch (20×10 cm) loaf pan, but line it with parchment paper, leaving some overhang on the long sides. The parchment helps contain the batter as it rises, but the pan should still be filled no more than ¾ full. If you have extra batter, bake it separately as 1 or 2 muffins.
• Make the 'sour milk': In a small bowl, stir together the milk and vinegar. Let it sit for about 10 minutes. Set aside.
  1 ¼ cups milk of choice (I use unsweetened almond milk), 1 ½ tablespoons white vinegar
• In a medium bowl, add the lemon zest and sugar. Rub them together with your fingers until the mixture is fragrant and lightly moist. This helps release the natural oils from the zest. You could use a hand mixer for this, if you prefer.
  zest of 2-3 lemons, 1 cup granulated sugar
• In a bowl or jug, whisk together the oil, vanilla extract, lemon juice, and the prepared sour milk until smooth.
  ⅓ cup vegetable oil, 1 ½ teaspoons vanilla, ¼ cup fresh lemon juice
• Pour it over the lemon sugar and whisk to combine until it’s well-incorporated.
• In a large bowl, whisk the flour, baking powder, baking soda, and salt in a bowl.
  2 ½ cups all-purpose flour, ½ teaspoon baking soda, 1½ teaspoons baking powder, ¼ teaspoon salt
• Pour the wet ingredients into the flour mixture and mix with a hand mixer until just combined. Do not overmix. The batter will be quite thin, which is normal.
• Pour the batter into the prepared pan. Bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If using an 8x4-inch (20×10 cm) loaf pan, fill it no more than ¾ full and bake for 65–75 minutes, checking for doneness before removing it from the oven.
• After about 30 minutes, loosely tent the cake with foil if the top is browning too quickly. For a 9x5-inch (23×13 cm) loaf pan, start checking for doneness around 45 minutes. A toothpick inserted into the center should come out clean.
• Let the cake cool in the pan for about 15–20 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.

Make the Glaze

• In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth and thick but pourable.
  1 cup powdered sugar, 1 tablespoon lemon juice, 1 ½ tablespoons milk of choice (I use unsweetened almond milk)
• If the glaze is too thin, add a little more powdered sugar. If it’s too thick, add a small amount of milk or lemon juice to loosen it. Keep in mind that adding too much lemon juice can make the glaze more tart.
• Drizzle the glaze over the cooled cake. Top with fresh lemon zest, if desired.
• Enjoy!