This moist & tangy Lemon Cake with a homemade glaze pairs perfectly with coffee or tea for an afternoon pick-me-up!
Ingredients :
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
½ cup butter softened
3 eggs room temperature
½ cup sour cream
1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
1 cup granulated sugar
1 cup powdered sugar
1 teaspoon melted butter
2-3 tablespoons fresh lemon juice
Directions :
Preheat the oven to 325°F and grease/flour an 8"x4" loaf pan.
Using a fine grater or a zester, zest the lemon. Juice the lemons in a small bowl.
In a medium bowl, whisk together flour, baking powder, baking soda, and lemon zest.
Place butter and sugar in a stand mixer and beat on medium speed until light and extra fluffy, about 10 minutes. Scrape the sides as needed.
Mix in lemon juice, then add eggs one at a time, beating well after each addition.
Turn the mixer to low and gradually alternate adding the flour mixture and sour cream to the batter, mixing just until combined.
Spread the batter evenly in the prepared pan and bake for 55-65 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, in a small bowl, combine powdered sugar, melted butter, and 1 ½ tablespoons lemon juice or as needed to reach the desired consistency.
Drizzle the glaze over the cooled cake and let it set for 10 minutes. Slice and serve.
