Ingredients:

  • 2 ¼ cups All-Purpose (Plain) Flour, sifted
  • 1 teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, softened, room temperature
  • 1 ¾ cups Granulated Sugar
  • 4 Large Eggs, room temperature
  • 3 tablespoons Lemon Zest (finely grated, from 3-4 lemons)
  • 1 teaspoon Vanilla Extract
  • ½ cup Full-Fat Sour Cream (or Greek Yoghurt), room temperature
  • ¼ cup Fresh Lemon Juice (for cake)
  • 1 ½ cups Powdered (Icing) Sugar, sifted (for glaze)
  • 3 – 4 tablespoons Fresh Lemon Juice (for glaze)

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan and line it with a parchment paper sling.
  2. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
  3. Activate the Zest: Rub the granulated sugar and lemon zest together vigorously in a large bowl until the sugar is fragrant and moist.
  4. Cream the Base: Using a stand mixer fitted with the paddle attachment, cream the softened butter into the lemon sugar mixture on medium-high speed for 5–7 minutes until very pale, light, and fluffy.
  5. Add Eggs: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Add the vanilla extract with the last egg.
  6. Combine Wet Ingredients: In a separate small bowl, whisk together the room-temperature sour cream and lemon juice.
  7. Alternate Additions: Reduce the mixer speed to low. Add the dry ingredient mixture in three separate additions, alternating with the wet sour cream mixture in two additions (start and end with the flour). Mix only until just combined. Use a spatula to give a final gentle fold.
  8. Baking Prep: Scrape the batter into the prepared loaf pan and smooth the top evenly. Bake for 60–70 minutes. If the top browns too quickly after 40 minutes, loosely tent the pan with foil.
  9. Test for Doneness: The cake is done when a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before using the parchment sling to lift it onto a wire rack to cool completely (about 30 minutes).
  10. Make Glaze: While the cake cools, whisk the sifted powdered sugar with 3 tablespoons of lemon juice until smooth. Add the final tablespoon if the mixture is too thick.
  11. Glaze: Pour the glaze slowly over the completely cooled cake, allowing it to drip down the sides. Allow the glaze to set for 15 minutes before slicing.