Ingredients
Scale
- 3 cups (354 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, (softened)
- 1 ¾ cups (350 g) granulated sugar
- 3 large eggs, (room temperature)
- 1 teaspoon vanilla extract
- 1 cup (244 g) whole milk, ( room temperature)
- 1 tablespoon lemon zest, (about 2 lemons)
- ⅓ cup freshly squeezed lemon juice, (about 2 lemons)
- 1 cup (125 g) confectioners' sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon whole milk
Instructions
- Preheat the oven to 350°F and line a 9×13-inch baking dish with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with a mixer on high speed until smooth and creamy, about 3 minutes. Scrape the bowl as needed.
- Add the eggs and vanilla extract, beating on high speed until fully incorporated, about 2 minutes. Scrape the bowl again.
- With the mixer on low speed, gradually add the dry ingredients in three additions, mixing until just combined after each addition. Avoid overmixing.
- Slowly pour in the milk, then mix in the lemon zest and lemon juice until everything is well combined and no large lumps remain. The batter will be slightly thick.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 28 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 28 minutes. If the edges brown quickly, loosely cover with foil.
- Remove from the oven and place the pan on a wire rack. Let the cake cool completely in the pan before glazing.
- For the glaze, whisk together the confectioners' sugar, lemon juice, and milk in a medium bowl until smooth and glossy. Adjust consistency as needed.
- Pour the glaze over the cooled cake and gently spread it to the edges.
- Allow the glaze to set at room temperature for 20 to 30 minutes before serving.
Notes
Make sure the eggs and milk are at room temperature for better mixing.
For a stronger lemon flavor, add more lemon zest to the batter.
Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 piece (1/12 of the cake)
- Calories: 365
- Sugar: 27g
- Sodium: 172mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 87mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.