Description
This cake offers a luxuriously soft, golden crumb infused with creamy butter and bright lemon zest. The tender slices practically melt on your tongue, perfect for an elegant tea-time treat or a simple sweet finish.
Ingredients
- 200 grams unsalted butter (softened)
- 200 grams granulated sugar
- 4 large eggs
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 medium lemon (zested)
Instructions
- Preheat the oven to 180°C (350°F).
- Grease and line an 8-inch (20 cm) cake pan with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and lemon zest until evenly combined.
- Sift the flour, baking powder, and salt, then add to the butter mixture alternately with the milk, mixing gently until smooth.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use unsalted butter and ensure it is at room temperature for better texture.
- Eggs should be at room temperature to help the batter emulsify.
- Avoid overmixing the batter to maintain a tender crumb.
- Store the cooled cake in an airtight container at room temperature for up to 3 days.