Lemon Cake with Cream Cheese Glazing

So…this happened. I’m in a “lemon phase”: I had the best dessert with lemom curd and graham crackers for my birthday, and I’ve been drinking crazy amounts of sparkling water with lemon drops lately (so so refreshing). This cake is moist, delicious, sweet, everything you want in a cake. Plus, lemons help with sore throat and help fight the flu. Just saying 😎

​[recipe title="Lemon Cake with Cream Cheese Glazing" servings="12" time="30 min" description="Sweet lemom cake, perfect as an afernoon treat with some tea"]

[recipe-instructions]
1. In a large bowl, add the flour, baking powder, sugar, pinch of salt and lemon zest. Mix well.
2. Add the beaten eggs, softened butter, lemon juice and gradually add the milk while stirring.
3. Grease a rectangular cake tin and bake for about 25 min at 370°F/180°C.
4. Meanwhile, make the glaze by mixing the ingredients together. The glaze should be soft but firm. Put in the fridge for later, this will help the glaze set.
5. Let the cake cool down completely (about 4 to 6 hours at ambient temperature) before putting the glaze on top. Finish up with some lemon zest.
[/recipe-directions]