Place all cake ingredients together in a large mixing bowl. Use a hand mixer or stand mixer to combine. (Tip regarding eggs: I always break eggs open into a separate small bowl, or put them in the mixing bowl first. This has saved me many times from having to fish egg shells out of a bowl with everything else in it.)
Line the loaf pan with parchment paper. Use two pieces of paper - one in each direction so the sides of the pan have coverage (see photo). Lining with parchment paper makes the cake easy to remove because you can simply lift the paper.
Pour batter into the pan. Bake for about 45-55 minutes, or until a toothpick or knife comes out clean.
Let the cake cool completely.
Make the glaze by whisking together all of the ingredients.
Pour the glaze over the cake while it’s still in the pan.