Moist Lemon Drop Cake Recipe With Sharp Citrus Glaze

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the base with parchment paper.
2. Whisk together the sifted flour, 1 ¾ cups sugar, baking powder, and salt in a large bowl.
3. Beat the softened butter until creamy. Add the lemon zest and beat until the butter smells fragrant (about 1 minute).
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. In a separate jug, whisk together the sour cream, milk, ¼ cup lemon juice, and vanilla extract.
6. Gradually add the dry ingredients to the wet mixture, alternating with the liquid mix, beginning and ending with the dry ingredients. Mix only until just combined; do not over-mix.
7. Pour batter into the prepared pan. Bake for 40–45 minutes, or until a toothpick inserted into the centre comes out clean.
8. While the cake bakes, prepare the syrup: Combine all syrup ingredients in a small saucepan and heat gently until the sugar is fully dissolved.
9. As soon as the cake comes out of the oven, poke holes all over the top surface using a skewer. Immediately brush half of the hot syrup evenly over the hot cake.
10. Let the cake cool in the pan for 15 minutes. Invert onto a wire rack and brush the remaining syrup over the bottom (now top) surface. Allow to cool completely.
11. To make the glaze, whisk the sifted powdered sugar with the lemon and lime juices (and optional orange extract) until smooth and thick but pourable.
12. Place the rack over parchment paper. Pour the glaze over the completely cool cake, allowing it to drip down the sides naturally. Let the glaze set before slicing and serving.