Description:
This cake was easy enough to make. The frosting was unusual and the texture of the cake was perfect.

In the photo, this single-layer cake is flatter than it should be. I don't have an 8 inch cake pan and made it in a 9 inch.

Ingredients:
Cake:
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick) softened
1 cup sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 cup whole milk

Glaze:
1/4 cup unsalted butter
1 1/4 cups sifted confectioner's sugar
1/4 teaspoon salt
2 tablespoons lemon juice
Grated rind of 1 lemon

Directions:
Heat the oven to 400°F. Lightly coat an 8 inch cake pan and lightly dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.

Beat in the butter, one heaping teaspoon at a time, using an electric mixer set on low speed, until the mixture resembles course sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.

Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean: 30 - 35 minutes. Cool cake in the pan for 5 minutes. Unmold and cool completely.

Glaze:
Melt the butter over medium-low heat until golden brown. Whisk the sugar, salt, milk, lemon juice, and rind together. Add the melted butter in a stream while whisking until smooth.