Ingredients:
- Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Bake the Cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick but pourable. If it’s too thick, add a little more lemon juice; if it’s too thin, add more powdered sugar.
- Glaze the Cake:
- Once the cake is completely cooled, pour the lemon glaze over the top, spreading it evenly with a spatula. Allow the glaze to set for a few minutes before slicing.
- Serve:
- Cut the glazed lemon cake into squares and serve. This cake is delicious on its own or with a dollop of whipped cream.
Enjoy your delightful glazed lemon cake!
