Cake:
- 1 cup unsalted butter, softened (plus a bit more for greasing the pan)
- 2 cups all-purpose flour (a little extra for the pan, too!)
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Directions:
1. Preheat your oven to 350°F (that's about 175°C) and with a smidge of butter and a sprinkle of flour, prepare your 9x5 inch loaf pan to make sure your cake comes out as easy as pie.
2. In a mixing bowl, use an electric mixer to cream together the softened butter and sugar until it's fluffy and light – like a little cloud.
3. One at a time, beat in the eggs, making sure each one is fully incorporated before adding the next.
4. Mix in the lemon juice, lemon zest, and vanilla extract until everything's getting along nicely.
5. In another bowl, whisk together the flour, baking powder, and salt. Then, gently fold this into your buttery lemon mixture until just combined, being careful not to overmix.
6. Pour the batter into your prepared loaf pan and smooth the top like you're tucking a blanket over a sleeping baby.
7. Bake in the preheated oven for about 50-60 minutes, or until a toothpick comes out clean and the top is a lovely golden brown.
8. Let the cake cool in the pan for a bit, and then transfer it to a wire rack to cool completely.
9. For the glaze: Whisk together the powdered sugar and lemon juice in a bowl until it's smooth as silk.
10. Once the cake is cool, drizzle that bright lemon glaze over the top – as little or as much as you like. Let it set for a few minutes if you can stand waiting.
Hands down, the only lemon cake I'll eat!
