Ingredients

The following ingredients have 9 Servings
  • 2 1/2 cups all-purpose or cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 2 1/2 sticks (10 ounces) unsalted butter, at room temperature, plus more for the pan
  • 1 cup plus 2 tablespoons granulated sugar, divided
  • Finely grated zest of 1 medium lemon
  • 3 large eggs
  • Juice of 1 medium lemon

Instruction

  • Arrange a rack in the middle of the oven and heat to 325°F. Coat a 8x4-inch loaf pan with butter, then line the bottom and sides with a parchment paper sling.
  • Place the flour, baking powder, and salt in a medium bowl and whisk to combine; set aside.
  • Place the butter, 1 cup of the sugar, and lemon zest in a stand mixer fitted with the paddle attachment. Beat on medium speed until very pale and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as needed; set aside.
  • Add 1 of the eggs and a spoonful of the flour mixture into the butter mixture and beat to combine. Repeat with the remaining eggs, accompanying each egg with a spoonful of flour and beating thoroughly and scraping down the sides of the bowl with a rubber spatula between each addition.
  • Add the lemon juice and remaining flour mixture, then beat to combine. You should end up with a stiff batter that holds its shape. Spoon the batter into the prepared pan. Use a spatula to push the batter down into all the corners, then smooth the top. Sprinkle the remaining 2 tablespoons sugar evenly over the cake.
  • Bake until the cake is firm and golden-brown and a skewer inserted in the middle of the cake comes out clean, about 1 hour. Let cool completely in the pan on a wire rack before removing the cake from the pan.