Sockerkaka Swedish Sponge Cake in 50 Min

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf pan and line the bottom with parchment paper.
2. In a large bowl, beat the softened butter and sugar on medium-high speed until the mixture is pale and fluffy (about 3 minutes).
3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Reduce mixer speed to low. Gradually add the dry ingredients in three parts, alternating with the milk (Dry -> Wet -> Dry -> Wet -> Dry).
6. Fold in the lemon zest by hand until just combined. Stop mixing as soon as the flour streaks disappear.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 30–35 minutes until the top is mahogany-colored and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.