Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk (whole or 2%)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
- 1 tablespoon milk or water (optional, for thinning if needed)
Instructions:
For the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the Eggs and Flavoring: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
- Combine the Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined, making sure not to overmix.
- Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Add the lemon zest if desired for extra flavor.
- If the glaze is too thick, add a small amount of milk or water until you reach your desired consistency.
- Drizzle the glaze over the cooled cake, allowing it to set before serving.
Enjoy! This simple lemon cake is bursting with bright, zesty flavor, and the glaze adds the perfect touch of sweetness. Ideal for any occasion!
