Ingredients
For the Cake:
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½ cup (1 stick) butter, softened
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1 cup granulated sugar
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3 large eggs, at room temperature
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2 tablespoons lemon zest (from about 1 large lemon)
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1 tablespoon lemon juice
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2 teaspoons vanilla extract
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1½ cups all-purpose flour
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¼ teaspoon salt
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¼ teaspoon baking soda
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¼ teaspoon baking powder
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⅓ cup sour cream, at room temperature
For the Glaze:
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1 cup powdered sugar
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2 tablespoons lemon juice
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1 tablespoon melted butter (optional, for richness)
Instructions
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Preheat Oven:
Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. -
Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside. -
Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. -
Add Eggs and Flavorings:
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until combined. -
Combine with Dry Ingredients and Sour Cream:
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined; do not overmix. -
Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. -
Cool the Cake:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. -
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and melted butter (if using) until smooth. -
Glaze the Cake:
Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing.