Have all ingredients at room temperature.
Pre-heat oven to 350F
Grease and flour one 8x12 inch round cake pan or line the bottom with wax or parchment paper.
Whisk together thoroughly
1 cup all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt
In a large bowl, beat until creamy, about 30 seconds
8 tbsp infused butter
Gradually add and beat on high speed until lightened in colour and texture, 3-5 minutes
1 cup sugar
Beat in one at a time
3 large eggs
Beat in
1 teaspoon grated lemon zest, 2 tbsp fresh lemon juice
Stir in the flour mixture until smooth. Scrape the batter into the pan and spread evenly.
Bake until a toothpick inserted into the centre comes out clean, 30-35 minutes. Let cool in the pan on a rack for 10 minutes. Slide a knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner, if using. Let cool right side up on the rack.