🍋 Moist Lemon Cake with Lemon Glaze

Ingredients
For the Lemon Cake:
2 cups (250 g) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, room temperature
½ cup (120 ml) whole milk
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
For the Lemon Glaze:
1½ cups (180 g) powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest, plus extra for topping
Instructions
Prepare the oven:
Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan.
Prepare the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt.
Cream the butter and sugar:
In a large bowl, beat the softened butter and sugar for 2–3 minutes, until light and creamy.
Add the eggs and flavor:
Beat in the eggs one at a time, mixing well after each addition. Add the lemon zest, lemon juice, and vanilla extract.
Make the batter:
Add the dry ingredients gradually, alternating with the milk. Mix just until everything is combined and the batter is smooth. Do not overmix.
Bake:
Pour the batter into the prepared pan and smooth the top. Bake for approximately 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Let the cake cool in the pan for about 10–15 minutes, then transfer it to a wire rack and allow it to cool completely.
Make the lemon glaze:
Whisk the powdered sugar, lemon juice, and lemon zest together until smooth and thick but pourable. Add a little more lemon juice if needed.
Glaze and serve:
Pour the lemon glaze over the cooled cake and let it naturally drip down the sides. Sprinkle fresh lemon zest over the top. Slice and serve.