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Ingredients **For the Cake:** - 1 cup (2 sticks) unsalted butter, softened - 1 1/2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 tablespoon lemon zest (from about 2 lemons) - 1/4 cup fresh lemon juice - 2 1/2 cups all-purpose flour - 2 1/2 teaspoons baking powder - 1/2 teaspoon salt - 1 cup whole milk **For the Lemon Glaze:** - 1 1/2 cups powdered sugar - 2-3 tablespoons fresh lemon juice - 1 teaspoon lemon zest (optional, for extra flavor) Instructions 1. **Preheat your oven and prepare your pans:** - Preheat your oven to 350°F (175°C). - Grease and flour two 8-inch round cake pans, or one 9x13-inch pan. 2. **Make the cake batter:** - In a large mixing bowl, cream together the butter and sugar until light and fluffy. - Add the eggs one at a time, beating well after each addition. - Mix in the vanilla extract, lemon zest, and lemon juice. - In a separate bowl, whisk together the flour, baking powder, and salt. - Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. 3. Bake the cake: - Divide the batter evenly between the prepared cake pans, or pour it all into the 9x13-inch pan. - Bake for 25-30 minutes (if using round pans) or 35-40 minutes (if using a 9x13-inch pan), or until a toothpick inserted into the center comes out clean. - Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. 4. Prepare the lemon glaze: - In a small bowl, whisk together the powdered sugar and enough lemon juice to achieve a pourable consistency. - Stir in the lemon zest if using. 5. Glaze the cake: - Once the cake is completely cool, drizzle the lemon glaze over the top. - Allow the glaze to set before serving. Enjoy your homemade lemon cake!