This cake is:
- Soft and moist
- Made with basic ingredients
- Packed with fresh lemon flavor
- Perfect for breakfast, snacking, or dessert
- Delicious with coffee or tea
- A great way to use up extra lemons
- Cake ingredients:
- ½ cup butter, room temperature
- 1 cup white sugar
- 3 large eggs
- 2 tablespoons lemon zest, finely minced
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- ¼ teaspoon baking powder
- 1/3 cup sour cream
Glaze Ingredients
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Preheat the oven to 325°F. Grease an 8×4 inch loaf pan with butter or nonstick cooking spray.
- In a large bowl, combine the butter and sugar. Beat with an electric mixer until light and fluffy, about 3 minutes. Add the eggs and beat well, scraping the sides of the bowl as needed. Add lemon zest, lemon juice, and vanilla extract. Beat again to combine.
- In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add half the flour mixture to the butter mixture and beat to combine. Add the sour cream and beat again. Add the remaining flour mixture and beat once more.
- Scoop the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then gently run a knife along the sides of the pan to help loosen the loaf from the pan. Turn the loaf out onto a cooling rack and cool completely.
- Prepare the glaze by mixing together the powdered sugar and lemon juice. If a thinner glaze is desired, additional lemon juice can be added 1 teaspoon at a time.
- Place the cooking rack with the loaf on it over a sheet pan or large cutting board. Gently pour glaze over the loaf. Allow to cool and set completely before slicing and serving.
