Luscious Lemon Cake with Heavenly Honey Butter

Preheat your oven to 350°F (180°C) and grease a 9x5-inch loaf pan.

In a medium bowl, whisk together all-purpose flour, baking powder, and salt, set aside.

In another medium bowl, mix softened unsalted butter, granulated sugar, and lemon zest, then beat in large eggs, one at a time.

Add the flour mixture, whole milk, vegetable oil, and lemon juice in the bowl with the wet ingredients, beat until smooth.

Pour the batter into the greased loaf pan and spread evenly.

Bake the lemon cake in the preheated oven for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing it from the pan.

To make the honey butter spread, combine honey, softened unsalted butter, and powdered sugar in a small bowl, mixing well until smooth.

Spread the honey butter generously over the cooled lemon cake, cut into slices, and serve.