Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120ml) buttermilk (or milk with 1 tsp vinegar)
  • Zest of 1 large lemon
  • ¼ cup (60ml) fresh lemon juice
  • 1 cup (120g) powdered sugar
  • 2-3 tbsp fresh lemon juice

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line the cake pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each. Stir in vanilla extract.
  5. Gradually blend in the flour mixture, alternating with buttermilk, starting and ending with flour. Mix until just combined.
  6. Fold in lemon zest and lemon juice, being careful not to overmix.
  7. Pour batter into the prepared cake pan and smooth the top.
  8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  10. Meanwhile, prepare the glaze by whisking powdered sugar and lemon juice until smooth.
  11. Drizzle the glaze over the cooled cake before slicing and serving.