Lemon Cake with Lemon Glaze

• 2 cups all-purpose flour
• ½ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 eggs
• 1 tsp baking powder
• ½ tsp salt
• ½ cup milk
• 1 tsp vanilla extract
• Zest of 1 lemon
• ½ cup powdered sugar (for glaze)
• Juice of 1 lemon (for glaze)

Ingredients for 6 servings (800 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat your oven to 350°F (180°C) and line the baking pan with parchment paper, leaving some overhang for easy removal later.

   Oven
2. 2

   In a mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy.

3. 3

   Add the eggs, one at a time, mixing well after each addition.

4. 4

   In another bowl, whisk together the all-purpose flour, baking powder, and salt.

5. 5

   Gradually add the dry mixture to the wet mixture, alternating with the milk. Begin and end with the dry mixture. Mix until just combined.

6. 6

   Stir in the vanilla extract and lemon zest.

7. 7

   Pour the batter into the prepared baking pan and spread it evenly.

8. 8

   Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden brown.

   Oven
9. 9

   While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

10. 10

    Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes.

    Oven
11. 11

    Using the parchment paper overhang, carefully lift the zondo out of the pan and place it on a wire rack.

12. 12

    While the cake is still warm, drizzle the lemon glaze over the top, allowing it to soak in.

13. 13

    Let the cake cool completely before cutting it into squares.

14. 14

    Enjoy your homemade zondo squares!