Recipe Index

Ingredients

• ½ cup (1 stick) unsalted butter, softened, plus more for pan
• 1½ cups all-purpose flour, plus more for pan
• 1½ tsp. baking powder
• Rounded ¼ tsp. kosher salt
• ½ cup plus 1 Tbsp. whole milk
• ½ tsp. vanilla extract
• ¾ cup granulated sugar
• 1 Tbsp. (packed) finely grated lemon zest (from about 2 lemons)
• 3 large eggs, room temperature
• 1 cup powdered sugar, plus more for dusting
• ¼ cup fresh lemon juice

Method

1. Heat the oven to 350°F with a rack in the middle, butter an 8-inch round cake pan, and dust it with flour, tapping out the excess.
2. Whisk the flour, baking powder and rounded quarter teaspoon of kosher salt in a medium bowl, and stir the milk and vanilla extract together in a small bowl.
3. Beat the softened butter, granulated sugar and packed lemon zest in a large bowl with an electric mixer on medium speed for about 2 minutes until pale and fluffy.
4. Beat the room-temperature eggs into the butter mixture one at a time, mixing well after each egg goes in.
5. On low speed, add the flour mixture in three batches alternating with the milk mixture, beginning and ending with flour, mixing each addition only until it disappears.
6. Scrape the batter into the prepared pan, smooth the top, rap the pan gently on the counter to pop any air bubbles, and bake for 35 to 40 minutes until golden and a tester from the centre comes out clean.
7. Cool the cake in its pan for 10 minutes while you whisk the powdered sugar and lemon juice into a smooth glaze.
8. Turn the cake out onto a rack over a baking sheet, reinvert it onto a platter, and brush the whole lemon glaze over the warm top and sides; let it cool completely and dust with extra powdered sugar before slicing if you wish.

Cook: 10 minutes · Total: 3 hours (includes cooling)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data