INGREDIENTS
For the Cake:
- 1½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 3 large eggs
- ½ cup (120g) sour cream or plain Greek yogurt
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ tsp lemon extract (optional, for a stronger lemon flavor)
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy (about 2–3 minutes).
- Add eggs: Beat in eggs one at a time, mixing well after each addition.
- Add lemon and flavorings: Mix in sour cream, lemon juice, lemon zest, vanilla extract, and lemon extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture. Mix just until combined—do not overmix.
- Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the loaf to cool in the pan for 10–15 minutes, then remove and transfer to a wire rack to cool completely.
- Glaze: Once the cake is cool, whisk together powdered sugar and lemon juice to make the glaze. Drizzle over the top of the loaf.
- Set and serve: Let the glaze set for about 15 minutes before slicing. Enjoy!
Would you like a version without sour cream or a gluten-free option?