Light Lemon Cake

🛒Ingredients (Grocery List)

• 7 tbsp unsalted Butter, softened, plus more for brushing

• 1 3/4 cups all-purpose Flour

• 1 cup Sugar

• 1/4 tsp Salt

• 1/2 tbsp Baking Powder

• Juice and Finely grated Zest of 1 Lemon

• 2 large Eggs

• 1/2 cup Milk

• 1 cup Whole Almonds, coarsely chopped

🍴Serves: 6 to 8

⏰Prep Time: 30 min

⏱️Cook Time: 60 minutes

❄️Cooling Time: 30 minutes

🥣Instructions

1. Preheat the oven to 400 degrees.

2. Brush a 9 to 10-inch loaf pan with Butter, then line with parchment paper. Brush the paper with Butter.

3. In a large bowl, using an electric mixer, beat the Flour with the Sugar, Salt, and Baking Powder. Beat in the Butter and Lemon Juice and Zest for 2 to 3 minutes. Beat in the Eggs and Milk until smooth and light, about 2 minutes.

4. Scrape the batter into the loaf pan. Transfer to the oven and bake for 25 minutes. Reduce the oven temperature to 350 degrees and bake for 20 to 25 minutes. Turn out on a cake rack and let cool completely before slicing.

💡Tips

• The Zest from an Orange or Clementine can replace the Lemon Zest. It’s always a good idea to scrub the peel of any Citrus fruit before using the Zest. Using untreated fruit is also smart.

• It’s also important to take the Eggs, Butter, and Milk out of the refrigerator ahead of time because they should all be at room temperature.

• An electric mixer is especially good in this recipe because the batter benefits from the whipping.