INGREDIENTS
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 large eggs
- 1 cup (200g) granulated sugar
- 2 Tbsp lemon zest (from 2 lemons)
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup (120ml) sour cream or Greek yogurt
- ½ cup (120ml) vegetable oil
For the lemon glaze:
- 1 cup (120g) powdered sugar
- 1–2 Tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, beat together eggs, sugar, lemon zest, lemon juice, vanilla, and sour cream until well combined.
- Slowly add the dry ingredients to the wet ingredients and stir until just combined.
- Gradually whisk in the oil until the batter is smooth and fully incorporated.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- While the loaf is cooling, make the lemon glaze: whisk together powdered sugar and lemon juice until smooth. Add more juice for a thinner glaze.
- Once the loaf is completely cool, drizzle glaze over the top. Let it set before slicing.
Let me know if you’d like a version with less sugar or gluten-free!