Lemon Cake with Lemon Glaze

Ingredients:

For the Lemon Glaze:

2 tbsp butter, melted
1 tsp lemon zest
2 cups powdered sugar
¼ cup fresh lemon juice

For the Cake:

¾ cup milk
¼ cup fresh lemon juice
2 tbsp lemon zest
1 tsp vanilla extract
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 ½ cups all-purpose flour
2 ½ tsp baking powder

Instructions:

Make the Cake:

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Sift together flour, baking powder in a separate bowl.
Gradually add the dry ingredients to the wet ingredients, alternating with milk.

Mix in lemon juice, lemon zest, and vanilla extract.
Divide batter evenly into the prepared pans.

Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Let cool completely before glazing.

Make the Lemon Glaze:

Whisk together powdered sugar, lemon juice, melted butter, and lemon zest until smooth.

Pour over the cooled cake, letting it drip down the sides for a glossy finish.

Let set for 15-20 minutes before serving