Lemon Cake with Lemon Glaze

CAKE:

2 sticks (1/2 cup) butter, room temperature
2 cups sugar
4 eggs
2 tsp. vanilla
zest from 2 lemons
2 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
juice from 1 1/2 lemons (about 1/3 cup)
2/3 cup milk

Preheat oven to 350

1. Cream the butter and sugar until fluffy

2. Add eggs 1 at a time, beating mixture between each egg, then add lemon zest and vanilla

3. Mix together flour, sugar, and baking powder, then add to egg mixture and stir until consistent

4. Add in milk and lemon juice

5. Place into greased (preferably with butter) springform cake pan, then level the top

6. Place in oven for 50-75 minutes, or until a knife in the center comes out clean. If it starts to brown on top but isn't getting cooked in the middle, place some foil loosely on top

7. Take out of oven to cool while you make the glaze


GLAZE:

1 cup confectioner's sugar
juice from 1/2 a lemon (about 2 T.)
1/2 tsp. vanilla extract

1. Whisk confectioner's sugar, then add lemon juice and vanilla extract until consistent. You can add more sugar or sugar until it gets to be the consistency you like (ideally runny, but viscous and thick)

2. Spread onto still warm (but not hot cake) and allow to drip down the sides for a nice effect :)