Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 4 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Fine Lemon Zest
  • 2 cups All-Purpose Flour, spooned and leveled
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup Whole Milk or Heavy Cream, room temperature
  • 1 Tbsp Unsalted Butter (for greasing the pan)
  • 1 Tbsp All-Purpose Flour (for dusting the pan)
  • 1/4 cup Powdered Sugar (for dusting)

Instructions:

  1. Preheat the oven to 350°F (175°C). Thoroughly grease a 9x5 inch loaf pan or 10-cup Bundt pan with softened butter, then dust generously with flour, tapping out the excess.
  2. In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. Set aside.
  3. In the bowl of your stand mixer, beat the 1 cup of softened butter on medium speed for 2 minutes until creamy. Add the granulated sugar and continue beating for 5–7 minutes until the mixture is very pale yellow, significantly increased in volume, and fluffy. This is the crucial creaming step.
  4. Add the eggs one at a time, beating for 30–45 seconds after each addition. Scrape down the sides of the bowl often. If the mixture looks curdled, stop and add 1 tablespoon of the flour mixture before continuing.
  5. Mix in the vanilla extract and lemon zest until just combined.
  6. Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the milk in two additions (i.e., Dry-Wet-Dry-Wet-Dry).
  7. Mix only until the last streaks of flour disappear. Stop the mixer immediately to prevent gluten development. Finish mixing by hand with a spatula to ensure no unmixed pockets remain at the bottom.
  8. Scrape the batter into the prepared pan. Smooth the top with a spatula. If using a loaf pan, gently create a shallow trough down the centre; this encourages an even rise.
  9. Bake for 55 to 65 minutes, or until a long wooden skewer or toothpick inserted into the center comes out with only a few moist crumbs attached. The internal temperature should read 200°F (93°C).
  10. Let the cake cool in the pan on a wire rack for 15 minutes.
  11. Invert the cake onto the rack and allow it to cool completely (about 15-20 minutes more). Once cooled, dust generously with powdered sugar before serving.