Lemon Cake with Lemon Glaze

Ingredients

• 240 gWheat flour
• 100 gSugar
• 60 gPowdered sugar
• 113 gButter
• 2 pcsEgg
• 1 tspBaking powder
• 0.5 tspSalt
• 120 mlMilk
• 1 tspVanilla extract
• 1 pcsLemon zest
• 30 mlLemon juice

Instructions

1. 1

   Preparation

   • Preheat the oven to 180°C (350°F). Line a baking pan (about 20 x 20 cm or a loaf tin) with parchment paper, leaving an overhang for easy removal.
2. 2

   Make the batter

   • Cream the softened butter with the granulated sugar until light and fluffy.
   • Add the eggs one at a time, mixing well after each addition.
   • In another bowl, whisk together the flour, baking powder and salt.
   • Add the dry mixture to the wet mixture gradually, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined.
   • Stir in the vanilla extract and lemon zest.
3. 3

   Baking

   • Pour the batter into the prepared pan and smooth the surface.
   • Bake 25–30 minutes, until a skewer comes out clean and the top is lightly golden.
   • Let the cake cool 10 minutes in the pan then lift out using the parchment overhang and place on a wire rack.
4. 4

   Glaze & finish

   • Whisk powdered sugar and lemon juice until smooth to make the glaze.
   • Drizzle the glaze over the warm cake so it soaks in.
   • Allow the cake to cool completely before cutting into squares and serving.