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 your 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, combine the flour, baking powder, baking soda, and salt; mix and set aside.
- In a large bowl, beat the softened butter and granulated sugar on high speed until creamy, about 3 minutes. Scrape the bowl as needed.
- Add the eggs and vanilla extract, then beat on high speed until mixed well, about 2 minutes, scraping the bowl again.
- With the mixer on low, add the dry ingredients in three portions, mixing just until incorporated after each addition without overmixing.
- Slowly pour in the milk, then add lemon zest and lemon juice. Mix until everything is combined and the batter is slightly thick and smooth.
- Pour the batter into the prepared dish and spread it evenly.
- Bake for 28 to 35 minutes or until a toothpick inserted comes out with moist crumbs but not wet batter. Check at 28 minutes; tent with foil if edges brown too fast.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack before glazing.
- For the lemon glaze, whisk together confectioners' sugar, lemon juice, and milk until smooth. Adjust consistency with more lemon juice or confectioners' sugar as needed.
- Pour the glaze over the cooled cake, spreading it to the edges.
- Allow the glaze to set for 20 to 30 minutes at room temperature before slicing and serving.
Notes
Ensure all ingredients are at room temperature for the best results.
Store leftover cake in an airtight container at room temperature for up to three days.
For added flavor, feel free to add poppy seeds to the batter!
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.