1 cup (226 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
4 large eggs
1 tsp pure vanilla extract
Zest of 1 large lemon
2 cups (280 grams) all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup (60 ml) fresh lemon juice
1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted
2 tbsp fresh lemon juice
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a nonstick spray, a 9 inch (23 cm) spring form pan and then line the bottom of the pan with parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer) cream the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.
Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.
Pour the batter into the prepared pan, smoothing the top with butter. Bake about 40 - 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.
Lemon Frosting: In a bowl, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar
Pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.