Lemon Cake

Preheat your oven to 350 F.

Generously grease a pan and set aside.

You don't have to use a tube pan. You can use a loaf pan or an 8 or 10-inch round or square pan.

Measure out the flour.

Add the baking powder and salt.

Whisk to combine and set aside.

In another bowl, cream the butter. I'm using slightly cold butter here. Room temperature butter is fine too.

Add the sugar and mix until creamy.

Whisk the eggs.

Add the eggs, a little at a time.

Mix until it's well combined and creamy.

Add the vanilla essence and lemon zest. Mix to combine.

Add 1/3 of the flour. Mix on the lowest speed until combined.

Add the lemon juice

Half of the milk, and mix until it's combined.

Add the rest of the flour in 2 additions and the milk. Beginning and ending with flour. Mix to combine.

Gently fold in any visible flour with a spatula.

Transfer into pan and bake in a preheated 350-degree oven for 50 to 55 minutes or until a toothpick inserted comes out clean.

Place on a rack and set aside.

For the lemon syrup, pour in 4 tablespoons of water into 5 tablespoons of sugar.

Add the lemon juice and microwave until the sugar dissolves.

Poke holes all over the cake with a skewer.

Spoon the lemon syrup all over the cake. Leave until cool and invert unto a plate. Chill and serve.

Enjoy!