Instructions:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans; line the bottoms with parchment paper circles.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- In the bowl of your electric mixer, cream the softened butter and sugar together on medium-high speed until the mixture is pale, light, and fluffy (about 5–7 minutes). This step is crucial for the velvet texture.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl often.
- Mix in the lemon zest, 60ml lemon juice, and vanilla extract until just combined.
- With the mixer on low speed, alternate adding the dry mixture in three additions with the milk in two additions (start and end with the dry ingredients). Mix only until just combined—stop immediately when no streaks of flour remain. Do not overmix!
- Divide the batter evenly between the prepared cake pans.
- Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean. Cool cakes in the pans on a wire rack for 15 minutes. Invert onto the rack, peel off parchment paper, and allow to cool completely.
- To make the glaze, whisk together the sifted confectioners’ sugar and 45ml lemon juice until smooth. Add the extra milk or water slowly, if necessary, to reach a thick but pourable consistency.
- Drizzle the silky lemon glaze generously over the completely cooled cake layers.