Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- 1 cup unsalted butter, at room temperature
- 1 teaspoon baking powder
- 3 tablespoons fresh lemon juice
- 3 tablespoons fresh lemon zest
- 3 large eggs, at room temperature
- ¼ teaspoon salt
- ¼ cup sour cream
FOR THE GLAZE:
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F.
- Whisk the flour with the salt and baking powder.
- Beat the sugar with the butter until creamy using an electric mixer.
- Mix in the eggs, one at a time, mixing in until only just combined, scraping down the bowl sides and beaters occasionally.
- Add the lemon juice and zest, mixing in briefly.
- Now add the dry ingredients and after that the sour cream, alternating between them.
- Pour the batter into a greased 8 x 4-inch loaf pan.
- Bake for about 50 minutes or until golden brown. If a toothpick inserted into the middle comes out clean the cake is done.
- Let it cool in the pan for 15 minutes and then invert onto a wire rack and cool completely for an hour.
- Whisk the glaze ingredients together and brush or drizzle over the cake.
Notes
plus 1 hour cooling time
- Cook Time: 1 hour 10 minutes