Lemon Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the lemon zest and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake tough.
6. Stir in the fresh lemon juice. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
9. For the glaze, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add a little more lemon juice. If too thin, add more powdered sugar.
10. Once the cake is completely cool, drizzle the glaze over the top. Allow it to set for about 10 minutes before serving.