This light and zesty lemon cake is bursting with flavor. The moist crumb is perfectly balanced with a tangy lemon glaze.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh lemon juice
- 1/4 cup grated lemon zest
- 1/2 cup milk
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions:
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream together butter and sugar with an electric mixer on medium speed until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine wet ingredients: In a separate bowl, whisk together lemon juice, lemon zest, and milk.
- Alternate adding dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients alternately with the lemon mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Bake: Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
- Make the glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- Assemble and glaze: Once the cakes are completely cool, place one layer on a serving plate. Top with the glaze and then add the second layer. Pour remaining glaze over the top and sides of the cake.
- Serve: Let the glaze set slightly before slicing and serving. Enjoy!