Ingredients:

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

Instructions:

  1. Combine granulated sugar and lemon zest in a large mixing bowl. Use your fingertips to rub the zest into the sugar until the texture resembles wet sand and is highly fragrant.
  2. Add the 1.5 cups of softened butter to the lemon sugar. Using a stand mixer with a paddle attachment, beat on medium-high speed for 5 minutes until pale and voluminous.
  3. Add eggs one at a time, beating well after each addition to maintain the emulsion. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the sifted flour, baking powder, and salt.
  5. Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Stir in the 1/4 cup lemon juice.
  6. Pour the batter into a greased 9x5 inch loaf pan. Bake at 325°F (165°C) for approximately 60 minutes or until a skewer inserted into the center comes out clean.
  7. Prepare the glaze by whisking powdered sugar, 3 tbsp lemon juice, and 1 tbsp melted butter until smooth. Drizzle over the cake once it has cooled slightly.