Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon lemon zest (about 2 large lemons)
- 2 tablespoons fresh lemon juice
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup Greek yogurt or sour cream
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or a standard cake tin with butter and line the bottom with parchment paper. In a small bowl, rub the lemon zest into the granulated sugar with your fingertips until the sugar becomes fragrant and moist. This releases the essential oils for a deeper flavor.
- In a large mixing bowl, cream together the lemon-infused sugar and softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and lemon juice. In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt. Mix until just combined; do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. For extra brightness, drizzle a simple lemon glaze over the top while the cake is still slightly warm.
- Cook Time: 65 minutes