12-Spoon Lemon Cake

Ingredients

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 3 large eggs
• ½ cup whole milk
• 1 teaspoon pure vanilla extract
• Zest of 2 lemons
• ½ cup fresh lemon juice
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk until well blended.
3. In another bowl, cream the softened butter for about 2-3 minutes until light and fluffy.
4. Add the eggs one at a time to the butter, mixing well after each addition. Incorporate the vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
6. Pour the batter into the prepared cake pan, spreading it evenly. Tap the pan gently on the counter.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. While the cake cools, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
10. Once the cake is completely cool, drizzle the lemon glaze over the top. Let the glaze set before serving.

Nutrition