Ingredients
Scale
For the Cake:
- 1 cup (226g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (375g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) sour cream, room temperature
- ¼ cup (60ml) fresh lemon juice
- 2 tablespoons lemon zest (from about 3–4 lemons)
- 2 teaspoons vanilla extract
For the Lemon Glaze (Optional):
- 1½ cups (180g) powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare Your Pan and Oven: Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan generously with butter or non-stick spray, then line the bottom with parchment paper, leaving an overhang on the long sides for easy removal. Lightly dust the pan with flour, tapping out any excess.
- Cream Butter and Sugar: In a large mixing bowl using an electric mixer, beat the softened butter on medium speed for about 2 minutes until creamy and smooth. Gradually add the sugar and continue beating on medium-high speed for 4-5 minutes until the mixture is light, fluffy, and pale in color. This step is crucial for incorporating air into the cake.
- Add Eggs: Reduce mixer speed to medium and add eggs one at a time, beating well after each addition (about 30 seconds per egg). Scrape down the sides of the bowl as needed. The mixture should look smooth and emulsified.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a small bowl, stir together the sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Alternate Adding Ingredients: With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the sour cream mixture in two additions, beginning and ending with the flour. Mix just until combined after each addition—do not overmix. The batter should be thick and smooth with no flour streaks visible.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles. Bake for 60-75 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. If the top starts browning too quickly, tent it loosely with aluminum foil during the last 15-20 minutes.
- Cool Completely: Remove the cake from the oven and let it cool in the pan for 15 minutes on a wire rack. Then, use the parchment paper overhang to lift the cake out of the pan and transfer it to the wire rack to cool completely, about 1-2 hours.
- Make the Glaze (Optional): In a medium bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Start with 3 tablespoons of lemon juice and add more if needed to reach your desired consistency—it should be thick but pourable.
- Glaze and Serve: Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides naturally. Allow the glaze to set for about 15 minutes before slicing. Cut into thick slices and serve.
Notes
- Room temperature ingredients are essential for proper emulsification and a smooth batter.
- Don’t overmix the batter once you add the flour, as this can lead to a tough, dense cake.
- Every oven is different—start checking for doneness at 60 minutes but don’t be surprised if it needs the full 75 minutes.
- The cake can be made without the glaze and simply dusted with powdered sugar for a more subtle presentation.
- For extra lemon intensity, poke holes in the warm cake with a skewer and brush with a lemon simple syrup before glazing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 slices)
- Calories: 425
- Sugar: 38g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg