Lemon Cake with Zesty Glaze

Steps

1. Preheat the oven to 175°C (350°F). Lightly grease a 23 x 13 cm loaf pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and fine salt until evenly combined.
3. In a large mixing bowl, beat the unsalted butter at 20–22°C with the granulated sugar for 3–4 minutes, until very pale, creamy, and fluffy.
4. Beat in the lemon zest until fragrant. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.
5. In a small jug, whisk together the whole milk, 60 ml of the lemon juice, and the vanilla extract. Reserve the remaining 30 ml lemon juice for the glaze.
6. Add one-third of the dry ingredients to the butter mixture and mix on low just until incorporated. Add half of the milk mixture and mix briefly. Repeat, finishing with the last third of the dry ingredients, mixing only until a smooth, thick batter forms. Do not overmix to keep the crumb tender and soft.
7. Scrape the batter into the prepared pan and smooth the top evenly with a spatula.
8. Bake for 30–35 minutes, until the top is lightly golden, the cake springs back when gently pressed, and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
9. Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack. Remove the parchment and cool completely to room temperature (20–22°C) before glazing.
10. To make the glaze, place the powdered sugar in a small bowl and whisk in the reserved 30 ml lemon juice a little at a time until you have a smooth, thick-but-pourable glaze with no lumps.
11. Set the fully cooled cake on a rack over a tray. Pour the lemon glaze evenly over the top, letting it drip down the sides. Allow the glaze to set for about 15 minutes, then slice. The finished cake should be moist, tender, and soft with a fine crumb and a glossy, opaque glaze on top.