Instructions

1. Preheat the oven to 325°F.
2. First, zest your lemon into the sugar and rub it in until the sugar is moistened and fragrant.
3. To a large bowl, add the butter and cream cheese. Using a whisk or electric mixer, beat until smooth. Add the lemon sugar, salt, and baking powder.
4. Beat until fluffy, about 2 – 3 minutes. Beat in the eggs until fully incorporated. Stir in the milk, vanilla extract, and almond extract.
5. Add the flour and mix until combined, try your best not to overmix.
6. Line a 9×5 inch loaf pan with parchment paper or spray with nonstick cooking spray. You can also use three mini loaf pans.
7. Transfer the batter to the pan(s) and smooth the top into an even layer.
8. Bake for 72 minutes if using a full loaf pan (40 minutes if using mini pans) or until light golden brown and a toothpick inserted into the center comes out clean or with very few crumbs.
9. Cool in pan 15 minutes then transfer to a wire rack.
10. While the cake cools, prepare the glaze. In a large bowl, whisk together the powdered sugar, butter, 1 tablespoon of the milk, and vanilla.
11. Slowly whisk in the remaining 1 tablespoon milk or until a pourable consistency. You may not need all of the milk. If the glaze is too thin, add more sugar.
12. To test for consistency, take a spoonful of glaze and drizzle it back into the bowl. It should leave a ribbon trail for a few seconds before blending back into the glaze.
13. Pour over cooled loaf as desired. Before it hardens, press in M&Ms or other decoration (like sprinkles), as desired. Let harden at room temperature for 2 hours or in the fridge for 30 minutes.