Preheat your oven to 180°C (350°F). Grease your cake pan and line it with parchment paper for easy removal.
In a large bowl, beat the softened butter and caster sugar together until the mixture is light, fluffy, and pale—about 3-4 minutes. You'll hear a gentle creaming sound and see the mixture turn a lovely pale color.
Add the eggs one at a time, beating well after each addition. This helps incorporate air and keeps the batter smooth and rich. Scrape down the sides of the bowl as needed.
Fold in the lemon zest and squeeze in the juice of 2 lemons, mixing gently until evenly combined. The batter will develop a bright, citrusy aroma and a smooth, slightly thick consistency.
Sift the plain flour and baking powder together to prevent lumps, then gently fold into the batter. Mix just until the flour is incorporated—being careful not to overmix, which keeps the cake tender.
Pour the batter into your prepared cake pan and smooth the top with a spatula. Lightly tap the pan on the counter to settle the batter and release any air bubbles.
Bake in the preheated oven for 35-40 minutes, or until the cake is golden and a skewer inserted into the center comes out clean. The cake will feel springy when gently pressed.
While the cake cools slightly in the pan for about 10 minutes, prepare the lemon glaze by mixing icing sugar with 2-3 tablespoons of lemon juice until smooth and glossy.
Transfer the cake to a wire rack and poke small holes all over the warm surface with a skewer or toothpick. Then, drizzle the lemon glaze generously over the top, allowing it to seep into the holes and soak into the warm crumb.
Let the cake cool completely so the glaze sets into a shiny, tangy topping. Once cool, slice and serve to enjoy the moist, citrusy flavor and delicate texture.
