1. Preheat the oven to 350°F (180°C). Grease a 9.5×5 inches (24x12cm) loaf pan lightly and line with some baking paper. Set aside.

2. Add margarine, sugar, and vanilla extract to a large bowl and mix until light and fluffy. Add the eggs one after another, mixing well after each addition. Combine flour with baking powder, salt, and lemon zest, then add in two batches to the bowl, alternating with the milk to the bowl, and mix until just combined. Pour the batter into the prepared loaf pan, smooth out the top, and bake for about 55-60 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Remove the cake from the oven and let cool down inside the loaf pan for several minutes, then remove and let cool down completely on a wire rack.

3. For the glaze, mix the confectioners’ sugar with lemon juice and milk until smooth. The mixture should be quite thick – if needed thin with a little more lemon juice or milk. Cover the cooled cake with the glaze and let it dry. If you like, you can also decorate the cake with a few lemon slices. Pat them dry a little beforehand, so they do not dissolve the glaze. Store leftovers in an airtight container at room temperature and eat within 2-3 days.