Ingredients
- All-Purpose Flour: 2 1/2 cups
- Granulated Sugar: 1 3/4 cups
- Baking Powder: 2 1/2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted Butter, softened: 1 cup (2 sticks)
- Eggs: 4 large
- Milk: 3/4 cup
- Lemon Extract: 1 teaspoon
- Lemon Zest: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Step 3: Add softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
- Step 4: In a separate bowl, whisk together eggs, milk, lemon extract, and lemon zest. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Step 5: Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Optionally, dust with powdered sugar or make a lemon glaze to drizzle over the top.
Notes
- To keep this lemon cake delightfully moist, store it in an airtight container at room temperature for up to 3 days.
- For a warm, comforting slice, gently microwave individual portions for 15-20 seconds.
- Serve with a dollop of whipped cream and fresh berries to complement the bright lemon flavor.
- Chef's secret: Be sure your butter is truly softened for a tender crumb; slightly cooler butter yields a denser cake!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American