**Optional Step:** Combine half the lemon zest with milk. Heat on medium until warmed, then cover and let cool for 20 minutes. Place in the fridge until ready to use and strain before using.
In a mixer, cream together butter and sugar on medium-high until light and fluffy (about 3 minutes). Add the egg, lemon juice, and lemon zest, beating for 1 more minute.
Add the milk and stir to combine.
Mix in the dry ingredients until just combined.
Pour the mixture into a greased 8.5 x 4.5 x 2.5-inch loaf pan.
Bake at 350°F for about 1 hour or until a toothpick comes out clean. Let cool for 15 minutes and remove from the pan.
**Soak:**
While the loaf is cooling, mix together lemon juice and powdered sugar.
After removing the loaf from the pan, generously dab the mixture over all sides of the loaf with a brush. Let it cool completely.
**Glaze:**
Once the loaf is cooled, mix milk, lemon juice, and powdered sugar until a creamy glaze forms. Pour over the loaf and let it set before serving.
