A light spongy cake that makes the perfect base for any fruit topping.
1 cup cake flour (not self-rising)
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons freshly grated lemon zest
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
3 large eggs
¾ teaspoon vanilla
2 tablespoons milk
2 tablespoons fresh lemon juice
Preheat oven to 325°F.
Grease a loaf pan and sprinkle with flour
In a bowl whisk together flour, baking powder, salt, and zest.
In another bowl with an electric mixer beat butter and sugar until light and fluffy.
Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla.
Beat in half of flour mixture.
Beat in milk and lemon juice and beat in remaining flour mixture until just combined.
Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes (If the top of the cake seems to be browning too fast tent it with some foil) until golden brown on top and a tester comes out clean.
Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.