• Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan. Set aside. 
• In a medium bowl, whisk together flour, baking powder,  salt, and lemon rind. Set aside.   
• In the bowl of an electric stand mixer with the paddle attachment, cream butter until light and fluffy.
• Scrape down the sides of the bowl. With the mixer on low, gradually add in your sugar. Mix for approximately 1 minute. Scrape down the sides of the bowl again.
• With the mixer on low, add in the eggs one at a time allowing each to incorporate before the next addition. Scrape down the sides of the bowl. Add in lemon juice and mix until combined.
• With the mixer on low speed, add your dry ingredients to the creamed mixture alternately with milk and lemon juice.
• Pour into greased loaf pan.
• Bake for 60-65 minutes or until the loaf is cooked through. Test by placing a toothpick in the centre of the loaf. If it comes out clean, your loaf is complete.
• Allow to cool completely in the pan before removing.
• Make lemon cream cheese frosting. 

For the Lemon Cream Cheese Frosting

• In the bowl of your electric stand mixer, beat butter using the paddle attachment until smooth and creamy approximately 1-2 minutes. 
• Add in cold cream cheese and mix until smooth and combined. Scrape down the sides of the bowl and add in lemon juice. 
• With the mixer on low, add in sifted powdered sugar 1 cup at a time and mix until light and fluffy- about 2-3 minutes. 
• Cream cheese buttercream can become extremely soft, so make sure not to over mix. Soft buttercream will be challenging to apply to your lemon loaf.