Method

Step 1: Prepare the Cake Pan

Preheat your oven to 350°F (175°C).

Grease and flour a 9-inch round cake pan or line it with parchment paper.

Step 2: Mix the Dry Ingredients

In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In another large mixing bowl, cream the softened butter and granulated sugar using a whisk or an electric mixer until the mixture is light and fluffy.

Step 4: Add Eggs and Lemon Zest

Add the eggs, one at a time, mixing well after each addition.

Stir in the lemon zest.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the creamed mixture, alternating with milk. Start and finish with the flour mixture. Mix until just combined; do not overmix.

Gently fold in the fresh lemon juice.

Step 6: Bake the Cake

Pour the batter into the prepared cake pan.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 7: Prepare the Lemon Glaze

In a small bowl, combine the powdered sugar with 2 tablespoons of fresh lemon juice, mixing until smooth. Add more lemon juice if you prefer a thinner glaze.

Once the cake has cooled, drizzle the glaze over the top. Garnish with additional lemon zest if desired.

Variations

Gluten-Free: Substitute all-purpose flour with a gluten-free blend.

Dairy-Free: Use a plant-based butter and a non-dairy milk.

Lemon Blueberry: Add 1 cup of fresh blueberries to the batter before baking for a fruity twist.