Ingredients:

  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 2 tbsp fresh lemon zest
  • 4 large eggs, room temperature
  • 0.5 cup sour cream, room temperature
  • 3 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp fresh lemon zest

Instructions:

  1. Rub the lemon zest into the granulated sugar using fingertips until fragrant and damp.
  2. Cream the softened butter and lemon-sugar together on medium-high for 3 minutes until pale and fluffy.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Stir in the sour cream, lemon juice, and vanilla extract until smooth.
  5. Gradually fold in the flour, baking powder, and salt on low speed just until no white streaks remain.
  6. Pour the batter into a greased 9x5 inch loaf pan or 10-cup Bundt pan and bake at 325°F (160°C) until a toothpick comes out clean with a few moist crumbs.
  7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
  8. Whisk together powdered sugar, lemon juice, and lemon zest until smooth, then drizzle over the cooled cake.