Lemon Cake :

16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan
1 ½ cups cake flour (6 ounces), plus 1 tablespoon for dusting pan
1 teaspoon baking powder
½ teaspoon table salt
1 ¼ cups granulated sugar (8 3/4 ounces)
2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons
4 large eggs
1 ½ teaspoons vanilla extract

Lemon Glaze (Optional):

½ cup granulated sugar (3 1/2 ounces)
¼ cup lemon juice, from 1 or 2 medium lemons