Soft and citrusy Lemon Cake
Ingredients
- For the cake:
- You'll need 2 ½ cups of all-purpose flour (300g.)
- Add 1 ½ teaspoons of baking powder
- Mix in 1 teaspoon of salt
- Get 1 cup of granulated sugar (240g.)
- Add in the zest of one lemon for that extra zing!
- Have 1 cup of softened butter at room temperature (227g.)
- Crack in 4 large eggs or 3 jumbo eggs
- Squeeze in 3 tablespoons of fresh lemon juice (about 45ml.)
- Pour in ½ cup of milk (120ml.)
- For the glaze:
- Grab 1 cup of powdered sugar (120g.)
- Mix it with 1 tablespoon of lemon juice (15ml.)
- Add 2 tablespoons of milk (30ml.)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the lemon zest.
- Beat in the eggs, one at a time, incorporating each one fully before adding the next.
- Stir in the lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together the powdered sugar, lemon juice, and milk until smooth.
- Once the cake is done, let it cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
- Drizzle the glaze over the cooled cake.
- Slice, serve, and enjoy your wonderfully citrusy Lemon Cake!
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