Anytime Lemon Cake

The bright flavor of this lemon cake will lift up any dinner party, at-home brunch, or Tuesday afternoon. A handful of pantry ingredients gives the easy sponge its tender crumb, while brushing the warm cake with a powdered sugar glaze leaves it with a delicate crust that crackles almost like a glazed doughnut. To keep the lemon flavor pleasingly tart, you can skip the final dusting of powdered sugar (or use buttermilk instead of whole milk for even more tang); for a more mellow, lemonade-like flavor, go for that extra garnish.

This single-layer cake is suitable for all occasions, but you do have options: Turn it into a two-layer cake by doubling the batter and separating it between two 8" cake pans. Spread each layer with the lemony glaze and let them cool before sandwiching a swoosh of lemon curd between the layers. You can swap the pan and use this lemon cake recipe to make approximately 12 cupcakes (line the pan with baking cups) or one 8x4" lemon loaf cake. Baking times will vary, so check for doneness by inserting a toothpick in the center. Finish any of these options with that simple shower of powdered sugar, or opt for vanilla buttercream or cream cheese frosting for a bit of contrast.