- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- Rounded 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon whole milk
- 1 tablespoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs at room temperature 30 minutes
- 1 cup confectioners sugar
- 1/4 cup fresh lemon juice
- Garnish: confectioners sugar for dusting
- Preheat oven to 350°F with rack in middle. Butter and flour an 8-by 2-inch round cake pan.
- Whisk together flour, baking powder, and salt. Stir together milk, zest, and vanilla.
- Beat together butter and granulated sugar with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition.
- At low speed, mix in flour mixture in 3 batches, alternating with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.
- Pour batter into cake pan and smooth top, then rap gently on counter to release any air bubbles. Bake until golden and a wooden pick inserted into center of cake comes out clean, 35 to 40 minutes. Cool in pan 10 minutes.
- Whisk together confectioners sugar and lemon juice until smooth.
- Turn out cake onto a rack set over a baking sheet, then reinvert. Brush top and side of cake with all of glaze. Cool completely.