Lemon Butter Cake

Ingredients

• 1 cup (225 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 4 large eggs, room temperature
• Zest of 2 lemons
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2 1/4 cups (280 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 cup (120 g) full-fat sour cream
• 1 1/2 cups (180 g) powdered sugar, sifted
• 3 to 4 tablespoons fresh lemon juice

Instructions

1. 1

   Heat the oven: Preheat to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.

2. 2

   Mix the dry ingredients: Whisk the flour, baking powder, and salt together in a medium bowl and set aside.

3. 3

   Cream the butter and sugar: Beat the softened butter and sugar on medium-high speed for 3 to 4 minutes until the mixture is pale, light, and nearly doubled in volume.

4. 4

   Add eggs and lemon: Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until evenly combined.

5. 5

   Fold in flour and sour cream: Add the flour mixture in three additions, alternating with the sour cream in two additions. Start and end with the flour mixture. Mix only until no flour streaks remain.

6. 6

   Bake: Pour the batter into the prepared pan and bake for 50 to 55 minutes, until a skewer inserted in the center comes out clean and the top is deep golden brown. Start checking at 48 minutes.

7. 7

   Glaze and cool: Cool the cake in the pan for 10 minutes, then lift onto a wire rack. Whisk the powdered sugar with fresh lemon juice until smooth and pourable. Drizzle over the warm cake and let it set before slicing.