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Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the lemon zest, mixing well to distribute the citrus oils.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Stir in the vanilla and lemon extracts.
Gradually add the all-purpose flour, mixing just until combined—avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan and smooth the top.
Bake for about 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Serving and storage tips:
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