Let’s dive into the process of bringing this delightful cake to life. Follow these steps, and you’ll have a dessert that’s sure to impress.

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, setting it aside.
2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3-4 minutes. This step always reminds me of Nonna Rosa’s patient hands guiding my own as I learned to meld ingredients into harmony.
3. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
6. Fold in the lemon juice, lemon zest, and Greek yogurt if using, to enhance the cake’s moistness and flavor.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Each step is a dance, a sequence of movements that transform simple ingredients into something extraordinary. It’s a ritual I cherish, much like the ones I shared with my daughters, Olivia and Isabella, as they learned to bake alongside me.