Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- ½ cup whole milk
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent the cake from sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set the dry ingredients aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy. This should take about 3-5 minutes.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract, lemon zest, and fresh lemon juice to the mixture and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Start with the dry ingredients and finish with them. Mix until just combined; be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover the cake with aluminum foil to prevent overbaking.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Optional: Once the cake is completely cooled, dust the top with powdered sugar for a finishing touch.