Lemon Drizzle Cake

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1. 1
   Place a rack in middle of oven; preheat to 325°. Generously coat an 8½x4½" loaf pan with nonstick vegetable oil spray or room-temperature butter (no need to line; doing so will prevent the syrup from absorbing evenly). Whisk 1½ cups (188 g) all-purpose flour, 1 tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Finely grate 2–3 large lemons to yield 2 Tbsp. zest; set aside. Cut lemons in half and squeeze out juice to yield ½ cup. Cook lemon juice, ½ cup (100 g) granulated sugar, and a pinch of salt in a small saucepan over low heat, stirring occasionally, until sugar is dissolved, about 1 minute. Let lemon syrup cool.
2. 2
   Beat ½ cup (1 stick) unsalted butter, room temperature, 1 tsp. vanilla bean paste or vanilla extract, remaining 1 cup (200 g) granulated sugar, and reserved lemon zest in the bowl of a stand mixer fitted with the paddle attachment on medium speed until very light and creamy, about 5 minutes. Add 2 large eggs, one at a time, mixing to incorporate after each addition (don’t worry if batter looks curdled). Scrape down sides of bowl, add half of dry ingredients, and beat on low speed just to combine. Add ½ cup whole milk and remaining dry ingredients and beat until batter is smooth and creamy, about 1 minute. Using rubber spatula, scrape bottom and sides of bowl and fold batter a few times to ensure it’s evenly mixed. Scrape into prepared pan and smooth surface.
3. 3
   Generously coat the blade of a small paring knife with nonstick spray; run knife lengthwise through center of batter to create a shallow cut (this will help cake split cleanly along the line as it bakes rather than cracking randomly). Bake cake until golden brown, it springs back when gently pressed, and a tester inserted into the center comes out with only a few moist crumbs attached, 40–50 minutes. Transfer pan to a wire rack and let cake cool 10 minutes.
4. 4
   Gradually and evenly pour lemon syrup over cake (it should be warm but not hot at this point). Syrup may pool on the sides but will absorb as the cake sits. Let cake cool completely. It should sit at least 2 hours, but preferably 8 hours before glazing. Cover tightly with plastic wrap if sitting longer than 2 hours.
5. 5
   Sift 1 cup (110 g) powdered sugar into a small bowl and stir in 1 Tbsp. fresh lemon juice and a pinch of kosher salt, adding up to 1 Tbsp. more lemon juice as needed to make a thick but pourable glaze.
6. 6
   Carefully run an offset spatula or butter knife around sides of cake; invert cake onto wire rack to turn out of pan. Turn cake right side up.
7. 7
   Pour glaze over cake, letting it drip down the sides. Let cake sit until glaze is set before serving, at least 45 minutes. Do Ahead: Cake can be made 2 days ahead. Store airtight at room temperature.