Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it or lining it with parchment paper.

In a mixing bowl, whisk together the gluten-free flour, baking powder, and salt until well combined.

In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest and juice.

Gradually add the dry mixture to the wet mixture, alternating with the milk. Mix until just combined.

Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let the loaf cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before adding your favorite glaze.