Easy Lemon Drizzle Cake

Serves 12 to 15

For the cake:
Cooking spray
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 2/3 cups granulated sugar
Finely grated zest of 1 medium lemon
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups whole milk, at room temperature

For the lemon glaze:
1 cup powdered sugar
3 tablespoons freshly squeezed lemon juice

Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking pan with cooking spray; set aside.

Place the flour, baking powder, and salt in a medium bowl and whisk to combine; set aside.

Place the butter, sugar, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until lightened in color and fluffy, about 3 minutes. Beat in the eggs one at a time, waiting until each egg is incorporated before adding the next, then beat in the vanilla. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

With the mixer on low speed, beat in 1/3 of the flour mixture, followed by 1/2 of the milk. Repeat with half of the remaining flour mixture and the remaining milk. Finish by beating in the remaining flour mixture until just incorporated; do not overmix.

Scrape the batter into the pan and spread into an even layer. Bake for 20 minutes. Rotate the baking dish and bake until a tester inserted in the center of the cake comes out with a few moist crumbs attached and the edges are starting to turn golden-brown, 10 to 15 minutes more (metal pans bake faster than glass or ceramic, so check on those early).

Place the baking pan on a wire rack and cool completely to room temperature. Whisk the powdered sugar and lemon juice together in a medium bowl until smooth. Spoon evenly over the cake, spread with an offset spatula or rubber spatula, and let sit until the glaze hardens, about 15 minutes. Cut into squares and serve.

Recipe Notes

Storage: Leftovers can be wrapped tightly in plastic wrap and stored at room temperature for up to 4 days.