Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup fresh lemon juice
Zest of 2 lemons
For the Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Directions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Stir in the lemon juice and lemon zest until evenly distributed in the batter.
Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
For the Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
Once the cake has cooled, drizzle the glaze over the top.
Enjoy your delicious homemade lemon cake!
ENJOY!