Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Incorporate lemon zest and juice: Add the lemon zest, lemon juice, and vanilla extract, mixing until smooth.
Add the dry ingredients alternately with sour cream: Gradually add the dry ingredients in three additions, alternating with the sour cream in two additions, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust with powdered sugar: Once the cake has cooled, dust the top with powdered sugar for a light, sweet finish.
Serve and enjoy! Slice, serve, and indulge in this delicious, melt-in-your-mouth lemon cake! Perfect with a cup of tea or as a light dessert after a meal.
