Lemon Loaf Cake

• nonstick cooking spray0
• unsalted butter4 oz
• granulated sugar8¾ oz
• large egg3
• sour cream8¾ oz
• fresh lemon juice2 tablespoon
• lemon zest1 tablespoon
• vanilla extract1 tablespoon
• all purpose flour6½ oz
• baking powder2 teaspoon
• kosher salt1 teaspoon
• powdered sugar7¾ oz
• milk1 tablespoon
• fresh lemon juice2 tablespoon

Instructions

1. 1

   Make the cake: Preheat the oven to 350°F (180°C).

2. 2

   Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.

3. 3

   In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3–4 minutes.

4. 4

   Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.

5. 5

   In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.

6. 6

   In a separate medium bowl, whisk together the flour, baking powder, and salt.

7. 7

   Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients.

8. 8

   Beat between each addition until just combined.

9. 9

   Pour the batter into the prepared loaf pan and smooth the top.

10. 10

    Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

11. 11

    Let cool completely in the pan, about 1 hour.

12. 12

    Make the lemon icing: Sift the powdered sugar into a medium bowl.

13. 13

    Add the lemon juice and milk and whisk until smooth.

14. 14

    Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan.

15. 15

    Let the glaze set completely, about 30 minutes.

16. 16

    Transfer to a serving platter, slice, and serve.

17. 17

    Enjoy!