2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
2 cups sugar
1 tsp vanilla extract
Zest of 2 large lemons (about 2 Tbsp of zest)
1 1/4 cups milk (I use whole milk, but 2% would work)
10 tablespoons unsalted butter, cubed
For the glaze
1 1/2 Cups of confectionery sugar
2 to 3 Tbsp of fresh squeezed lemon juice
For the lemon sugar topping (optional)
Zest of 1 lemon
2 to 3 tsp of granulated sugar (enough to coat lemon zest)
For the Cake
Preheat oven to 350°F. Grease a large (12 cup) bundt pan very, very well, making sure to get all the crevices, then lightly flour pan. (or 9x13 if you prefer)
Combine flour, baking powder and salt in a small bowl and set aside
In a large bowl (or in bowl of stand mixer fitted with paddle attachment), beat eggs on high speed for 5 minutes or until thickened and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy.
Add vanilla and lemon zest and beat in.
Gradually add the dry ingredients and beat at low speed until smooth, scraping bowl as needed.
In a small saucepan, heat milk and butter just until butter is melted (don't let boil). With mixer running, gradually add milk mixture to batter; beating just until combined and scraping bowl as needed. (this will be a very thin batter that pours easily)
Pour into prepared baking pan. Bake at 350° for 28 to 35 minutes- until top springs back when pressed and a toothpick inserted near the center comes out clean (or with a few moist crumbs)
Remove from oven, place on a wire rack and allow to cool for 5 minutes or until the cake starts to pull away from side of pan. With a knife gently release the cake from the sides of the pan and turn cake out onto cake platter. ( I do not recommend removing cake if you use a 9x13 pan). Let cake cool a bit before putting on glaze.