The original recipe is in the April 2009 Gourmet Magazine and this is how they described the cake: The clean, bright flavor of this simple cake makes dinner guests perk up and exclaim, “I haven’t had this for years!” And then they devour what’s on their plates and ask for seconds.
I agree, this cake is delicious. It's lemony, light, not too sweet, perfect with super-sweet strawberries to compliment the tangyness--an oh so appropriate welcome to Spring. Best of all it's one of the simplest cakes I've ever made. I went a little crazy with the powdered sugar...sue me.
Lemon-Glazed Butter Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- Rounded 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon whole milk
- 1 tablespoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs at room temperature 30 minutes
- 1 cup confectioners sugar
- 1/4 cup fresh lemon juice
Garnish:confectioners sugar for dusting
- Preheat oven to 350°F with rack in middle. Butter and flour an 8- by 2-inch round cake pan.
- Whisk together flour, baking powder, and salt. Stir together milk, zest, and vanilla.
- Beat together butter and granulated sugar with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition.
- At low speed, mix in flour mixture in 3 batches, alternating with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.
- Pour batter into cake pan and smooth top, then rap gently on counter to release any air bubbles. Bake until golden and a wooden pick inserted into center of cake comes out clean, 35 to 40 minutes. Cool in pan 10 minutes.
- Whisk together confectioners sugar and lemon juice until smooth.
- Turn out cake onto a rack set over a baking sheet, then re-invert. Brush top and side of cake with all of glaze. Cool completely.
Cooks’ note: Cake can be glazed 1 day ahead and kept at room temperature.