Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup whole milk
- ¼ cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preparation Preheat your oven to 350°F (175°C). Grease your cake pan or line a cupcake tray with paper liners. Gather all your ingredients and ensure your butter and eggs are at room temperature. Zest the lemons before juicing them to make the process much easier.
- Step 2: Creaming the Butter and Sugar In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and the fresh lemon zest.
- Step 3: Mixing Dry and Wet Ingredients In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; do not overmix, as this can make the texture tough instead of light and airy.
- Step 4: Baking Pour the batter into your prepared pan or cupcake liners. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be slightly golden and spring back when touched. Remove from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack.
- Step 5: Plating Once completely cool, you can dust the tops with powdered sugar or apply a simple lemon glaze. Serve on a bright platter to emphasize the fresh, citrusy nature of the dessert. Garnish with extra lemon slices or a sprig of mint for a professional look.
- Cook Time: 45 minutes