A delightful lemon cake with a tangy glaze, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease and flour a 10-inch tube pan.
Greasing and flouring the pan ensures the cake releases easily after baking.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Creaming incorporates air into the mixture, which helps the cake rise.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually prevents the batter from curdling.
Mix in the lemon zest and juice.
Fresh lemon zest and juice provide a vibrant citrus flavor.
Sift together the flour, baking powder, and salt in a separate bowl.
Sifting ensures the dry ingredients are evenly distributed and free of lumps.
Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients.
Alternating prevents overmixing and ensures a tender cake.
Pour the batter into the prepared pan and smooth the top.
Smoothing the top helps the cake bake evenly.
Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
While the cake bakes, prepare the glaze by whisking together confectioners' sugar, lemon juice, and butter until smooth.
Adjust the consistency of the glaze by adding more sugar or lemon juice as needed.
Once the cake is done, let it cool in the pan for 10 minutes before transferring to a cooling rack.
Cooling slightly in the pan helps the cake set and makes it easier to remove.
Pour the glaze over the warm cake, allowing it to drip down the sides.
Pouring the glaze while the cake is warm helps it adhere better.
Let the cake cool completely before serving. Enjoy!
Cooling completely ensures the glaze sets nicely.
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