Ingredients
Method
Step-by-Step
- Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving an overhang on two sides so the finished cake can be lifted out easily.
- Whisk the flour, baking powder, and salt together in a medium bowl. Set the dry ingredients aside while you prepare the batter.
- Rub the lemon zest into the granulated sugar with your fingers, then beat the lemon sugar with the softened butter for 2–3 minutes, until light and creamy.
- Beat in the eggs one at a time, mixing after each addition. Mix in the lemon juice and vanilla extract.
- Add the dry ingredients in two or three additions, alternating with the sour cream or Greek yogurt. Mix only until the batter is combined, taking care not to overmix.
- Spread the batter evenly in the prepared pan. Bake for 50–60 minutes, until the center springs back lightly and a toothpick inserted in the middle comes out with only a few moist crumbs.
- Cool the loaf in the pan for 10–15 minutes, then use the parchment overhang to lift it onto a wire rack. Cool completely before glazing.
- For the optional syrup, heat the lemon juice and sugar just until the sugar dissolves. Brush or spoon the syrup over the warm cake.
- Whisk the confectioners’ sugar with enough lemon juice to make a thick but pourable glaze, adding the optional lemon zest if desired. Drizzle it over the completely cooled cake.
Notes
Use freshly squeezed lemon juice and room-temperature eggs. Rub the zest into the sugar for stronger citrus flavor, and avoid overmixing after adding the flour. Store the glazed cake covered at room temperature for up to 2 days or refrigerate for longer storage.