Description
A moist and tangy lemon cake topped with a sweet lemon glaze.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar
- 2 tbsp lemon juice (for glaze)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest and juice.
- Combine flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, alternating with milk. Mix until smooth.
- Pour batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before serving.
Notes
You can customize the seasonings to taste.