★Ingredients
For the Cake:
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, at room temperature
1/4 teaspoon salt
1 cup granulated sugar
2 large eggs
2 tablespoons lemon zest (from about 2 lemons)
1/2 cup whole milk
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
For the Lemon Glaze:
1 cup powdered sugar
1 tablespoon lemon zest (optional, for extra zing)
2 tablespoons freshly squeezed lemon juice
★Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan or line it with parchment paper.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Make the Batter:
- In a large bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes).
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients.
- Mix until just combined. Do not overmix.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- If you want a thicker glaze, add more powdered sugar; for a thinner glaze, add more lemon juice.
- Stir in lemon zest if using.
- Glaze the Cake:
- Once the cake is completely cool, drizzle the lemon glaze over the top. Let the glaze set before slicing and serving.
Enjoy!