1 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest
Instructions:
Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Cream butter: In a separate bowl, cream the softened butter until light and fluffy.
Add wet ingredients: Beat in the egg, milk, lemon juice, and lemon zest until well combined.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
Glaze: Once the cake is completely cool, drizzle the glaze evenly over the top.
Serve: Let the glaze set before serving. Enjoy!
Optional: For a more visually appealing cake, garnish with lemon zest or fresh lemon slices.
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