Ingredients
Scale
- 120g unsalted butter, softened
- 180g granulated sugar
- 2 large eggs
- Zest of 2 lemons
- 60ml fresh lemon juice (about 2 lemons)
- 200g all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 120ml milk
- Optional: Powdered sugar for dusting or light lemon glaze
Instructions
- Preheat your oven to 175°C (350°F). Grease and line an 8-inch (20 cm) square or round baking pan with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition to incorporate fully.
- Add the lemon zest and juice to the bowl. Stir well to combine.
- Sift in the flour, baking powder, and salt. Mix gently until just combined.
- Pour in the milk and stir again until smooth and evenly blended.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake in the preheated oven for 30–35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10–15 minutes. Then remove and place on a wire rack to cool completely.
- Dust with powdered sugar or drizzle with lemon glaze if desired. Slice and serve.
Notes
Do not overmix the batter after adding the flour to keep the dessert soft and fluffy.
Fresh lemon zest is essential – it provides aroma and extra lemon flavor.
You can double the recipe and bake it in a 9×13 inch pan for a crowd.
If using plant-based milk or butter, texture may vary slightly but will still be moist.
- Prep Time: 15
- Cook Time: 35