- 50 g unsalted butter
- 3 cups flour
- 200 ml milk
- lemon zest
- 1 cup lemon juice
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups sugar
- 5 eggs
- 2 cups powdered sugar for glaze
- 3 tablespoons lemon juice for glaze
Preheat your oven to 180 degrees Celsius, placing the rack in the lower third. Grease and flour two loaf pans to ensure the cakes release cleanly.
Add a few drops of lemon juice to the milk, then mix it with the remaining lemon juice and zest, creating a fragrant citrus mixture for the batter.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda. This dry mixture provides structure and ensures the cake rises evenly.
Using an electric mixer, beat the butter on medium speed until smooth. Add the sugar gradually and continue mixing until the butter becomes pale, fluffy, and creamy.
Add the eggs one at a time, mixing well after each addition. This helps the batter emulsify properly, creating a smooth texture without separating or curdling unexpectedly.
Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with flour to maintain consistency.
Divide the batter evenly between the prepared loaf pans. Bake for fifty to sixty minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes fifteen minutes in the pans, then remove and cool completely. Prepare the glaze by mixing powdered sugar with lemon juice, pouring over cakes to set.