Insanely moist lemon cake

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• lemon zest from 3 medium to large lemons I ended up w 1/2 cup

• 1/2 tsp salt

• 1/2 cup or one stick of unsalted butter, room temperature

• 1 1/2 cup granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 1/4cup lemon juice, about 1/2 lemon

• 1/2 cup buttermilk, (I used 1/2cup of milk and 1/8 cup lemon juice and waited for it to curd)

LEMON SYRUP: - 1/4 cup lemon juice, about 1 lemon - 3 Tbsp powdered sugar

LEMON ICING: - 1 cup powdered sugar, sifted - 1.5 tsp lemon juice

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Steps:

1. Preheat oven to 350*F and grease your pan preference

2. Combine all the dry ingredients in a separate bowl so the flour, sugar, baking powder, lemon zest and salt

3. In a stand mixer or use a hand mixer cream/mix the butter, eggs, vanilla, lemon juice and butter milk until it is smooth

4. Gradually add your dry ingredients while mixing it to the wet ingredients

5. Batter should be smooth like lava but slightly thick, pour into preferred baking pan

6. Bake cake for 45-55 min and for cupcakes I recommend 25-35 min make sure to check with a knife to see if the batter is still liquidy when u poke it. We want a clean knife pull

7. While you wait for your cake to bake now is a great time to make the lemon syrup and glaze/icing. So in separate bowls add your lemon juice and powdered sugar to each and whisk until one is a thin syrup and the other is a thick glaze. Please note that it’s okay to add more powdered sugar to the glaze to make it thicker.

8. Top your cake with more lemon zest or add lemon slices and you’re done :)