Moist & Zesty Lemon Cake Recipe
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1 ¾ cups sugar
4 large eggs
1 tbsp lemon zest (from about 2 lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup whole milk or buttermilk
Optional Lemon Glaze :
1 cup powdered sugar
2–3 tbsp lemon juice
Zest of ½ lemon (optional)
Optional Lemon Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup butter, softened
3–4 cups powdered sugar
2 tbsp lemon juice
Zest of 1 lemon
Instructions:
Preheat oven to 350°F (175°C). Grease and flour your pan(s).
In a bowl, whisk flour, baking powder, and salt.
In another large bowl, beat butter and sugar until fluffy.
Add eggs one at a time. Stir in lemon zest, juice, and vanilla.
Alternately add flour mixture and milk, mixing until just combined.
Pour into pan(s) and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
Add Glaze or Frosting:
For Glaze:
Whisk powdered sugar with lemon juice until smooth.
Pour over the warm or cooled cake and let set.
For Frosting:
Beat cream cheese and butter until smooth.
Gradually mix in powdered sugar, lemon juice, and zest.
Spread over cooled cake.
Slice, Serve and Enjoy 
