Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ⅓ cup sour cream (or plain Greek yogurt)
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest (about 1 large lemon)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter & sugar: In a large bowl, beat the butter and granulated sugar together with a hand mixer or stand mixer until light and fluffy, about 3 minutes.
- Add eggs: Add eggs one at a time, beating well after each addition.
- Add wet ingredients: Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Combine: Add the dry ingredients to the wet ingredients and mix until just combined — do not overmix.
- Bake: 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: Let the loaf cool in the pan for 10–15 minutes, then remove it and let it cool completely on a wire rack.
- Make the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust thickness with more juice or sugar as needed.
- Glaze: Once the loaf is completely cool, drizzle the glaze over the top. Let it set for a few minutes, then slice and enjoy!
If you’d like, I can help you adjust this recipe to make it more moist, extra tangy, or copycat Starbucks-style — just let me know!