Lemon butter cake

'The little Teochew' is my new favorite food blog... Ju,a brilliant cook and a yummy mummy of three, shares her awesome recipes along with some incredible clicks that make you drool right into your keyboard!On a scale of 1 to 10,I would give her an eleven!!
My search results for a good butter cake,led me to her 'orange butter cake' recipe and when I substituted orange zest with lemon zest,I got a 'lemon butter cake'.And it was delightful!Rich,moist and buttery,the cake had a lovely golden crust and the perfect,tight crumb!And the lemony hint was not too overpowering...just right to give the cake a freshness and a gentle lift.Even my daughter who dislikes anything but chocolate and vanilla in her cakes,gave it a thumbs up!
I had plans of adding a lemon glaze,but finally decided against it...Sometimes life calls for a piece of plain ol' butter cake...

LEMON BUTTER CAKE

- 195g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 170g butter, softened
- 225g sugar
- 1 large egg, plus one large egg yolk
- 1 tbsp lemon zest(I used the zest from 2 large lemons)
- 17 tbsp whole milk (The original recipe uses only 12 tbsp,but I found the batter too thick and added 5 more)

Method:
Preheat oven to 180 degree c.Grease a 9" round cake pan.
In a medium bowl, whisk together flour, baking powder and salt.
Using a mixer, cream butter and sugar until fluffy for about about 2 minutes.
Beat in lemon zest, then egg and egg yolk. If the mixture curdles, just add 1 tbsp of flour and continue mixing.
On low speed, add flour mixture in 3 parts, alternating with milk.
Beat for 10 to 15 seconds on medium speed, just until batter appears uniform. The batter should look thick and creamy.
Pour batter into prepared pan and smooth top with spatula or knife.
Bake for about 40-45 minutes, or until it forms a golden crust and an inserted toothpick comes out clean.
Let to rest in pan for 10 minutes, then transfer to a cooling rack. Allow cake to completely cool before slicing.