SafePlates

Ingredients

• 1 cup (225 grams) unsalted butter, softened
• 1 1/4 cups (250 grams) granulated sugar
• 4 large eggs
• 2 1/2 cups (312 grams) all-purpose flour or gluten-free flour blend
• 2 1/2 tsp (12.5 ml) baking powder
• 1/2 tsp (2.5 ml) salt
• 1/2 cup (120 ml) milk or non-dairy milk alternative
• Zest of 2 lemons
• 1/4 cup (60 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract
• 1 cup (120 grams) powdered sugar
• 2 tbsp (30 ml) lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
2. In a large mixing bowl, using a mixer set to medium speed, cream together the butter and sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition to fully incorporate before adding the next.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with the milk, starting and ending with the flour mixture. Mix until just combined after each addition to avoid overmixing.
5. Stir in the lemon zest, lemon juice, and vanilla extract until evenly distributed.
6. Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. You can also test for doneness by gently pressing the top of the cake; it should spring back when it's ready.
7. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
8. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
9. Let the glaze set for about 20 minutes before slicing and serving the cake.

Tip

Serve this cake chilled or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.