Ingredients
2/3 cup unsalted butter, room temperature
3/4 cup granulated sugar
Zest and juice of 3 lemons
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
2/3 cup confectioners’ sugar
Preparation
Preheat oven to 400 degrees. Butter a 9-inch round springform pan, then dust with flour and tap out excess.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy. Slowly pour in one-third of lemon juice and then add eggs, one at a time, and continue to beat until well combined. Add flour and baking powder and continue to beat until a thick, smooth batter forms. Using a rubber spatula or wooden spoon, fold in two-thirds of lemon zest until evenly combined. Pour batter into prepared pan.
Bake cake until a thin wooden skewer inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack and prick top of cake all over with skewer. Set aside.
In a small bowl, whisk together confectioners’ sugar and remaining lemon zest and juice. Pour glaze over cake and allow to sit 10 minutes. Remove cake from pan, slide it onto a plate, and serve.
