A moist and tangy lemon cake topped with a sweet lemon glaze.
Author:Trusted Blog
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.