Ingredients:
For the cake:
2 cups wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 eggs
1/2 cup vegetable oil
1 cup milk
Zest of 2 lemons
Juice of 1 lemon
For the frosting:
1 cup icing sugar (powdered sugar)
Juice from one or two lemons; adjust consistency as needed.
Preparation:
Preheat the oven to 180°C (350°F) and grease a pie plate.
In a large bowl, sift together the wheat flour, baking powder, and salt. Mix well.
Beat the eggs and sugar in a separate bowl until they are creamy and smooth.
Add the vegetable oil to the sugar and egg mixture, and continue beating until well combined.
Gradually incorporate the dry ingredients from step 2 into the wet mixture, alternating with the milk. Mix until you have a homogeneous batter.
Add the lemon zest and juice to the batter and mix to combine the flavors.
Pour the batter into the greased pie plate and smooth the surface.
Bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean, in a preheated oven.
As the cake cools, prepare the frosting by combining icing sugar with just enough lemon juice to get the right consistency.
. The frosting should be thick enough to stick to the cake but liquid enough to spread easily.
Once the cake has completely cooled, pour the frosting over the top, allowing it to drip down the sides.
Allow the frosting to harden before cutting and serving the cake.
Optionally, garnish with additional lemon zest on top.
Enjoy this refreshing and delicious Glazed Lemon Cake!
Note: This is a paraphrased version of the recipe. Please refer to the original recipe for precise measurements and baking times.