Description
A soft, custardy lemon delight that feels light yet indulgent, and is easy to make even for kitchen novices.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ¼ teaspoon salt
- 1 cup whole milk
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add to the butter mixture, alternating with the milk. Mix until just combined.
- Stir in the lemon juice and zest.
- Pour the batter into the prepared pan and bake for 25-30 minutes until golden and a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
Avoid skipping preheating the oven and ensure the pan is properly greased to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian