Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 tbsp (6g) lemon zest
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (2g) baking powder
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (2g) lemon zest
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Place the 3/4 cup of granulated sugar and 1 tbsp of lemon zest in a mixing bowl. Using fingertips, rub the zest into the sugar for about 2 minutes until the sugar looks damp and smells intensely lemony.
  2. Beat the softened butter into the infused sugar until the mixture is pale and fluffy (about 2-3 minutes).
  3. Add the egg and vanilla extract, beating on medium speed until fully combined and velvety.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture. Mix on low speed just until the flour streaks disappear.