Lemon Cake
INGREDIENTS
- 1 stick of softened butter (8 ounces)
- 1 cup sugar
- 2 large eggs, room temperature
- 1 tablespoon grated lemon zest
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup 2% milk
- 1-1/2 cups all-purpose flour
- 1 ounce fresh lemon juice
METHOD
- Preheat oven to 350F
- Mix together cream, butter and sugar until fluffy and light, about 5 minutes.
- Beat in eggs, lemon zest and lemon juice.
- Add milk, flour, baking powder and salt, combine well
- Pour into a greased loaf pan and bake at 350F for 60-70 minutes.
- Allow to cook on a wire rack, serve when warm.
- Glaze if desired with 1/2 cup of confection or powder and 1 ounce of lemon juice.
King Arthur Version:
- 3/4 cup (170g) buttermilk or yogurt
- 1/4 cup (57g) lemon juice, fresh preferred
- 1 teaspoon lemon zest (grated rind) or 1/4 teaspoon lemon oil
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 6 tablespoons (85g) butter, softened
- 1 cup (198g) granulated sugar
- 2 large eggs
