Lemon Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon lemon zest (1 lemon)
• 120g unsalted butter softened
• 1 1/4 cup caster sugar
• 3 eggs room temperature
• 1/2 cup lemon juice
• 1/2 cup milk room temperature

Lemon Glaze:

• 1/2 cup icing sugar sifted
• 1/4 cup lemon juice
• zest of one lemon

Instructions

1. Grease and flour (or use non-stick spray) a 21cm cake tin.
2. Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
3. About now is a good time to set the oven to 175°C .
4. In a large mixing bowl beat butter with a hand blender on medium speed for 2-3 minutes.
5. Gradually add the sugar and continue beating for another 2-3 minutes.
6. Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
7. Add lemon juice (the batter will curdle).
8. Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.
9. If using add-ins, combine gently at this point.
10. Bake in preheated oven for 60 minutes until golden and cake tester comes out clean.
11. Lemon glaze: whisk together the icing sugar lemon zest, and lemon juice
12. While the cake is still in the tin, poke holes all over it.
13. Slowly pour the lemon juice glaze over the cake
14. Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.
15. Lemon Glaze: Whisk together icing sugar and lemon juice. With a cake tester, poke some holes in the loaf. Brush glaze over warm loaf.