Lemon Cake with Lemon Glaze
This is a plain lemon cake with a glaze that is poured on while the cake is still warm. Because the sponge is warm, the sharp lemon and powdered sugar mixture sinks into the top instead of sitting on it. Zest in the batter gives the crumb its lemon flavor, and the juice is saved for the glaze. It uses only pantry basics, bakes in one pan and cuts neatly into squares.
Instructions
Heat the oven to 350°F (180°C). Line the baking pan with parchment paper, leaving some paper hanging over the sides so you can lift the cake out later.
Beat the softened butter and granulated sugar together in a mixing bowl until the mixture is pale and fluffy. Add the eggs one at a time, mixing well after each.
Whisk the flour, baking powder and salt together in a second bowl. Add this to the butter mixture in batches, alternating with the milk, starting and finishing with the flour. Mix only until no dry streaks remain.
Stir in the vanilla and the lemon zest. Pour the batter into the lined pan and spread it level.
Bake for 25 to 30 minutes, until the top is lightly golden and a toothpick pushed into the center comes out clean.
While the cake bakes, whisk the powdered sugar and lemon juice in a small bowl until smooth.
Let the cake cool in the pan for about 10 minutes, then use the parchment overhang to lift it onto a wire rack.
Drizzle the glaze over the cake while it is still warm so it soaks in. Cool completely, then cut into squares.
Make it personal.
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