Lemon Cake

Ingredients for Lemon Cake:
Flour 3 cups
Baking powder 2 tsp
Milk 1 cup
Butter (softened) 1 cup 
Caster sugar 1-1/4 cups 
Eggs 3
Almond essence 1 tsp
Fresh lemon juice 3 tbsp
Freshly grated lemon zest 1 tbsp

For Glaze:
Icing sugar 1 pound
Freshly squeezed lemon juice ¾ cup

Method:
Beat the sugar and butter until light and fluffy. 
Add eggs, one at a time, and beat well after each addition. 
Add the lemon zest, baking powder and almond essence, mix. 
Alternate adding the milk and flour, starting and ending with the milk. 
Mix well after each addition and pour into prepared cake pans. 
Bake in greased sandwich pans or a bundt tin at 180 degrees C for 25 to 30 minutes or until toothpick inserted in the center comes out clean. 
Allow to cool in pans on wire racks for 10 minutes. 
Then invert onto wire racks to cool completely. 

For the glaze:
Mix icing sugar with freshly squeezed lemon juice until smooth. 
Poke small holes into the cake with a cake tester and pour over cake.

Lemon Cake by Zarnak Sidhwa