Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2.5 cups all-purpose flour
• In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  2.5 cups all-purpose flour
• Beat in eggs one at a time, then stir in lemon zest.
  2.5 cups all-purpose flour
• In a small bowl, whisk together fresh lemon juice and milk.
  2.5 cups all-purpose flour
• Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice mixture, beginning and ending with the dry ingredients. Mix until just combined.
• Pour batter into the prepared pan and spread evenly.
• Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
• While the cake cools, prepare the glaze. In a small bowl, whisk together powdered sugar and lemon juice until smooth.
  2.5 cups all-purpose flour
• Drizzle the glaze over the cooled cake.