Ingredients:

  • 2 cups All-Purpose Flour (plain flour)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 4 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 Tablespoon Fresh Lemon Zest
  • 1/2 cup Whole Milk, room temperature
  • 2 Tablespoons Powdered Sugar (Icing Sugar), for dusting

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan thoroughly, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry mixture aside.
  3. In the bowl of an electric mixer, cream the softened butter and granulated sugar together on medium speed for 5–7 minutes until the mixture is very pale, light, and fluffy. Scrape the bowl sides often.
  4. Beat in the eggs, one at a time, mixing well after each addition. Once all four eggs are incorporated, beat in the vanilla extract and lemon zest.
  5. Reduce the mixer speed to the lowest setting. Add the dry ingredient mixture and the milk in three alternating additions, beginning and ending with the dry ingredients. Mix only until just combined after each addition.
  6. Stop the mixer immediately when the last streaks of flour disappear. Use a rubber spatula to give the batter a final, gentle fold by hand, ensuring no pockets of flour remain. Do not overmix.
  7. Scrape the batter into the prepared loaf pan, levelling the top gently. Bake for 55–65 minutes, or until a long wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the rack, remove the pan, and allow it to cool completely before slicing. Dust generously with powdered sugar before serving.