One-Bowl Lemon Dessert (Print Version)

# Ingredients:

→ Cake

01 - 200 grams granulated sugar
02 - 115 grams unsalted butter, softened
03 - 2 large eggs
04 - 1 tablespoon freshly grated lemon zest
05 - 60 millilitres freshly squeezed lemon juice
06 - 190 grams all-purpose flour
07 - 1 teaspoon baking powder
08 - 0.5 teaspoon salt
09 - 120 millilitres whole milk

→ Glaze

10 - 120 grams powdered sugar
11 - 2 tablespoons lemon juice

# Instructions:

01 - Preheat the oven to 175°C. Grease a 23-centimetre round cake pan.
02 - In a large mixing bowl, cream together the granulated sugar and softened butter until pale and fluffy.
03 - Add eggs one at a time, beating well after each addition until fully integrated.
04 - Blend in lemon zest and freshly squeezed lemon juice until evenly combined.
05 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
06 - Gradually fold the dry ingredients into the wet mixture, alternating with whole milk, until the batter is smooth and homogenous.
07 - Pour the batter into the prepared cake pan and smooth the surface with a spatula.
08 - Place the pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the centre comes out clean.
09 - While the cake is baking, whisk together powdered sugar and lemon juice in a small bowl until a smooth glaze forms.
10 - Allow the cake to cool in the pan for 10 minutes, then gently transfer to a wire rack.
11 - Drizzle the lemon glaze over the warm cake, letting it set before slicing and serving.

# Notes:

01 - For enhanced citrus flavour, use freshly grated zest and juice from ripe lemons.

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