1 cup/227 grams butter
3 cups/385 grams flour
9 1/3 ounces whole milk
4 ounces fresh lemon juice
1 1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
2 cups/403 grams sugar
4 tsp packed finely grated lemon zest
4 large eggs
For glaze:
3-4 tbsp lemon juice
4-6 tbsp powdered sugar, or to taste
Heat oven to 350°. Grease and flour a 9×13 pan, or an 8×8 pan for a half recipe. Make sure all ingredients are at room temperature.
Stir all dry ingredients together. Combine milk and lemon juice.
Cream butter and sugar. Beat until fluffy, about five minutes. Add eggs one at a time, beating well after each addition.
Add liquid and dry ingredients to batter, alternating 1/3 of each at a time.
Pour into prepared pan. Bake until center tests done. 40-45 minutes for a 9×13 pan; 35 minutes for an 8×8 pan. Prepare glaze by stirring lemon juice and powdered sugar together. It should be runny, but not enough that it will make the cake soggy. It won’t be very sweet.
When the cake comes out of the oven, poke it all over the top with a slim poker. I use the tines of a carving fork. Starting at the center, slowly pour the glaze over the cake. It should settle into the holes and only leave a slightly shiny coating on the top of the cake.
Let the cake cool completely, and the top dry somewhat, before cutting into pieces. Dress it up with a little whipped cream if desired, or fresh berries.
See the recipe for the original 1-2-3-4 Cake.
May 2018: baked 1/2 recipe at 325° in an 8×8 glass pan. Added a lemon glaze after poking holes in the top of the cake. Delicious!