SUPER MOIST LEMON CAKE

Super Moist Lemon Cake image

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 13

Cake
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/4 cup unsalted butter (melted)
1 tablespoon freshly grated lemon zest
3/4 cup buttermilk (you can make your own: 3/4 cup milk + about a tablespoon lemon juice, let sit for about 10 minutes, done!)
Glaze
3/4 cup powdered sugar
1 tablespoon unsalted butter (melted)
3 teaspoons fresh lemon juice

Steps:

Preheat the oven to 350 degrees Fahrenheit, and butter an 8-inch x 8-inch baking pan.
Pour the flour, sugar, baking powder, and salt directly into the pan, and whisk it all together well.
In a small bowl, beat together the egg and the lemon zest.
Using the back of a spoon, make two wells in the flour mixture.
Pour the egg and lemon zest into one of the wells in the flour mixture.
Pour the melted butter into the other well.
Pour the buttermilk all over the top.
Whisk it all together so that it's well blended. There may be a few lumps - no biggie!
Bake for about 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and allow to cool completely.
Make the glaze: Mix together the powdered sugar, lemon juice, and melted butter.
Pour the glaze over the cooled cake.
Cut into squares and serve with whipping cream or vanilla ice cream.