Instructions
Step 1: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the butter and sugar until light and fluffy.
Step 4: Beat in the eggs one at a time, then add sour cream, milk, lemon zest, lemon juice, and vanilla. Mix until smooth.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
Step 6: Pour the batter into the prepared loaf pan and smooth the top.
Step 7: Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: While the cake cools, whisk together powdered sugar and lemon juice to make the glaze. Drizzle over the cooled cake.
Storage Information
Store the lemon cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen (without glaze) for up to 2 months. Thaw overnight and glaze before serving.
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