A delightful citrus-infused cake with a velvety texture and a tangy glaze.
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan.
Ensure the pan is evenly coated to prevent sticking.
In a bowl, combine the cake flour, baking powder, and salt.
Sift the dry ingredients for a finer texture.
Cream the softened butter in a large bowl using an electric mixer until smooth.
Room temperature butter creams more easily.
Add the lemon and orange zest to the butter and mix until combined.
Zest the fruits just before use for maximum flavor.
Gradually add the sugar to the butter mixture, beating well after each addition.
Scrape down the bowl to ensure even mixing.
Add the eggs one at a time, mixing well after each addition.
Adding eggs one at a time helps maintain the emulsion.
Combine the warm water and fresh lemon juice in a small bowl.
Warm water helps blend the juice more easily.
Alternately add the dry ingredients and liquid mixture to the butter mixture, starting and ending with the dry ingredients.
Mix just until combined to avoid overmixing.
Pour the batter into the prepared pan and smooth the surface.
Tap the pan gently to remove air bubbles.
Bake for 30-35 minutes or until golden and a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Remove the cake from the oven and let it cool on a rack.
Allow the cake to cool completely before glazing.
In a bowl, mix the confectioners' sugar, melted butter, fresh lemon juice, hot water, and vanilla extract until smooth.
Adjust the glaze consistency by adding more sugar or water.
Drizzle the glaze over the cooled cake and let it set before serving.
Use a spoon or piping bag for precise application.
Slice and serve the cake, enjoying its citrusy goodness.
Pair with a cup of tea for a delightful treat.
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