Cake Ingredients:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup whole milk
3 large eggs
Zest of 2 lemons
Juice of 1 lemon
1 teaspoon vanilla extract
Lemon Glaze Ingredients:
1 cup powdered sugar
Juice of 1 lemon
Zest of 1 lemon
Instructions:
Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Mix the dry ingredients with the melted butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the whole milk, eggs, lemon zest, lemon juice, and vanilla extract.
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring until just combined. Avoid overmixing.
Level the top of the cake pan after adding the batter.
In order for a toothpick put into the center to come out clean, bake for approximately 25 to 30 minutes.
Make the lemon glaze by combining the powdered sugar, lemon juice, and lemon zest and whisking until smooth while the cake bakes.
After baking, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Slice the lemon cake and serve, optionally garnishing with extra lemon zest.
Enjoy this moist and flavorful Lemon Cake with its tangy lemon glaze. It’s a delightful dessert suitable for any occasion!