A delightful lemon cake with a tangy glaze, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Greasing the pan ensures the cake doesn't stick and comes out easily.
In a mixing bowl, whisk together the eggs, water, and powdered sugar until smooth.
Whisking thoroughly ensures a smooth batter and even texture.
Add the flour, baking powder, and melted butter to the mixture and stir until well combined.
Mix just until combined to avoid overworking the batter.
Fold in the zest and juice of the lemons, then pour the batter into the prepared pan.
Folding in the lemon zest and juice at the end preserves their fresh flavor.
Bake in the preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the timer ends to avoid overbaking.
While the cake bakes, prepare the glaze by mixing powdered sugar with the juice and zest of a lemon.
Adjust the glaze consistency by adding more sugar or lemon juice as needed.
Once the cake is done, poke holes all over the surface with a toothpick and pour the glaze evenly over the hot cake.
Pouring the glaze while the cake is hot allows it to seep in and enhance the flavor.
Let the cake cool slightly before serving warm, or allow it to cool completely for a firmer texture.
Serving warm provides a soft texture, while cooling gives a more structured slice.
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