Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 tbsp (12g) fresh lemon zest, finely grated
  • 1 large (50g) egg, room temperature
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) pure lemon extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (16g) powdered sugar
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (2g) fresh lemon zest
  • A pinch (0.5g) of salt

Instructions:

  1. In a large bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar for about 30–60 seconds until the mixture becomes fragrant and slightly damp.
  2. Add the softened butter to the lemon sugar. Beat on medium-high speed until the mixture is light, fluffy, and pale yellow (about 2-3 minutes).
  3. Beat in the egg, lemon juice, and lemon extract. Scrape down the sides of the bowl to ensure everything is fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and powdered sugar. Slowly add the dry mixture to the wet ingredients, mixing until just combined.