Ingredients:

  • 1 1/2 cups (190g) all-purpose flour, plus more for dusting the pan
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1 teaspoon vanilla extract
  • 2 cups (226g) powdered sugar, sifted
  • 4 tablespoons (57g) unsalted butter, softened
  • 3-4 tablespoons fresh lemon juice (adjust to desired consistency)
  • 1 teaspoon lemon zest (optional, for extra zing)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper rounds.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  4. Beat in eggs one at a time, mixing well after each addition.
  5. In a small bowl, combine milk, lemon juice, lemon zest, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Divide batter evenly between prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. In a large bowl, beat together powdered sugar, softened butter, lemon juice, and lemon zest (if using) until smooth and creamy. Adjust lemon juice for desired consistency.
  10. Once cakes are completely cool, frost the top of one cake layer, then top with the second cake layer. Frost the top of the cake.
  11. Slice and serve the Sunshine Lemon Bliss Cake with Lemon Drizzle.