Italian Lemon Cake (Print Version)

# Ingredients:

01 - 1¼ cups all-purpose flour, sifted.
02 - 2 teaspoons baking powder.
03 - ¼ teaspoon salt.
04 - 4 tablespoons unsalted butter, room temperature.
05 - ½ cup white sugar.
06 - ¼ cup half & half, at room temperature.
07 - ½ teaspoon pure vanilla extract.
08 - ½ teaspoon lemon extract.
09 - 2 large eggs, room temperature.
10 - 2 tablespoons fresh lemon zest (from 2 lemons).
11 - ⅓ cup fresh lemon juice (from 2 lemons).
12 - 1 cup powdered sugar for icing.
13 - 1-1½ teaspoons milk or water for icing.

# Instructions:

01 - Set your oven to 350°F and place the rack in the center.
02 - Combine flour, salt, and baking powder in a bowl. Whisk them together until well mixed.
03 - Beat butter and sugar until light and fluffy, about 3 minutes.
04 - Mix in eggs one at a time, then add vanilla, lemon extract, juice, half & half, and zest.
05 - Slowly fold the flour mixture into the wet ingredients until just combined. Don't overmix.
06 - Line a 9-inch pan with parchment or grease and flour it.
07 - Spread batter evenly in the pan, smoothing the top with a spatula.
08 - Bake for 22-25 minutes until a toothpick comes out clean.
09 - Mix powdered sugar with milk until smooth while cake cools.
10 - Once cooled, remove cake, dust with sugar, and drizzle with icing.

# Notes:

01 - Let cake cool completely before removing from pan.
02 - Add extra milk if batter seems too thick.
03 - Keeps fresh in fridge for 5 days.
04 - Can be frozen for up to 2 months.
05 - This is a lightly sweetened cake, perfect for snacking.

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