Place the softened butter and sugar in a large mixing bowl. Using an electric mixer or whisk, beat until the mixture is light and fluffy, with a pale color and visible air bubbles, approximately 3-4 minutes.
1 cup unsalted butter, 1 cup granulated sugar
Add eggs one at a time, beating well after each addition. The batter should become smooth and slightly thickened, with a uniform yellow color.
3 large eggs
In a separate bowl, whisk together sifted flour, baking powder, and lemon zest. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. The batter should be slightly thick and loupe when lifted.
2 cups all-purpose flour, 1 teaspoon baking powder, 2 tablespoons fresh lemon zest
Stir in the freshly squeezed lemon juice until evenly incorporated. The batter will be slightly glossy and smooth.
1/4 cup lemon juice
Pour the batter into a greased cake or loaf pan, smoothing the top with a spatula. Place in a preheated oven at 350°F (175°C) and bake for 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. You should hear a slight spring when pressing the top.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack and cool completely until set. The final cake should be moist, tender, with a slightly crisp crust and a bright lemon aroma.
