This is a delicious lemon cake that is soft, buttery sweet with a hint of lemon flavour then covered with a lemon frosting. You will need a 9 by 13 rectangular pan that is lightly greased, set that aside. To a large bowl with flour, add salt and baking powder then whisk it and set that aside. To another bowl, add 4 large eggs and lightly beat them then add oil, vanilla extract, lemon zest then give that a mix.
If you are making by hand, make sure you mix the ingredients really well in each stage, add the sugar and beat that in until smooth. Mix the lemon juice and milk then you will start alternating the dry ingredients and the milk mixture to the egg mixture. Do this in batches so that you may have an easy time mixing everything, you want to mix just until, everything is smooth.
Pour the batter in the prepared rectangle cake pan and tap the pan a few times to get rid of any air bubbles in the batter then bake in 350 degrees Fahrenheit preheated oven for 30 minutes, it really depends on teh oven and it is best to check the cake from the 25th minutes. For the lemon glaze, sift powdered sugar into a bowl then add in fresh lemon juice little by a little while mixing that in until you get your desired consistency.
The glaze should not be too runny, once the cake is baked and ready, let it cool down in the pan then still in the pan, pour the glaze over the cake and use a spatula to evenly spread it over the cake then let it set in the fridge for about 30 minutes. Cut into the cake and you can get about 12 good size pieces from this cake. This cake is tender with lost of lemon flavour with just the right amount of sweetness. Enjoy.
- 2 ¼ cups (270g) All-Purpose Flour
- 1 3/4 cups (350g0 white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs
- ½ cup (118 ml) vegetable oil
- 1 cup ( 237 ml) whole milk
- ¼ cup (59 ml) lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons Vanilla Extract
- 1 ½ cups (170 g) powdered sugar
- 3 or 4 tablespoons of fresh lemon juice