Red Currant Bakery

Lemon Cake
Preheat the oven to 350 F. Place a rack in the center of the oven.
In a large bowl, whisk together the flour, baking powder, and sugar. 
Add in the remaining cake ingredients.
Use an electric whisk to mix the batter until combined. 
Grease a 9"x13" baking pan with a baking spray that has flour or brush the pan with melted butter and sprinkle with flour. 
Pour the cake batter into the grease pan and gently level it out if necessary with a rubber spatula.
Bake the cake for 15 minutes, then rotate the cake and bake it for another 10 minutes.
Lemon Glaze
While the cake bakes, whisk the lemon juice and powdered sugar together into a thick glaze.
Once the cake is baked, remove the pan from the oven and place on a metal cooling rack. 
Immediately pour the lemon glaze over the top of the cake. I recommend pouring it on the center of the cake lengthwise and then use a pastry brush or offset spatula to spread the glaze over the surface. 
Be gentle when spreading the glaze, it will become more fluid as it heats up from the cake.
Leave the cake to cool fully before using a spatula to remove the cake. Then slice into 12 squares or 12 thin slices. 
Notes