Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large bowl, beat butter and granulated sugar until light and fluffy, about 3-4 minutes.
• Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
• Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
• Stir in 1/2 cup lemon juice. Pour batter into prepared pan and spread evenly.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• While cake is baking, prepare the glaze: In a small bowl, whisk together sweetened condensed milk and 1/2 cup lemon juice until smooth.
• As soon as the cake comes out of the oven, use a fork or skewer to poke holes all over the surface, spacing about 1 inch apart.
• Slowly pour the lemon glaze over the warm cake, allowing it to soak in.
• Let cake cool completely in the pan.
• In a small bowl, whisk together powdered sugar and 2-3 tablespoons of lemon juice to make a thin glaze. Drizzle over cooled cake.
• Slice and serve. Store leftovers covered at room temperature for up to 3 days.