- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1/2 cup milk
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- Preheat the oven to 350F (175C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the milk, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
- To make the lemon glaze, whisk together the powdered sugar and lemon juice until smooth.
- Once the cake is cooled, pour the glaze over the top of the cake, allowing it to drizzle down the sides.
- Serve and enjoy!
Optional: You can add some frosting of your choice or some fresh fruits to enhance the cake.