Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon lemon zest (about 2 large lemons)
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- ½ cup sour cream or Greek yogurt
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or a specialty cake tin. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this dry mixture aside for later use.
- Creaming the Butter and Sugar: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant and moist. Add the softened butter to the sugar and beat with an electric mixer on medium-high speed for about 3-5 minutes until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and fresh lemon juice.
- Mixing the Batter: Reduce the mixer speed to low. Gradually add the dry ingredients to the creamed mixture in three parts, alternating with the sour cream. Start and end with the flour mixture. Mix only until just combined to avoid overworking the gluten, which can make the cake tough. Use a spatula to give the batter a final gentle fold to ensure everything is incorporated.
- Baking: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins to brown too quickly, tent the pan loosely with aluminum foil halfway through the baking process.
- Cooling and Glazing: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Once the cake is cool, drizzle the glaze generously over the top, allowing it to drip down the sides. Slice and serve once the glaze has set.
- Cook Time: 1 hour 10 minutes