Ingredients:

  • 225g unsalted butter, softened to 65°F
  • 300g granulated sugar
  • 2 tablespoons fresh lemon zest
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 250g all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 0.5 teaspoon fine sea salt
  • 120g full-fat sour cream, room temperature
  • 120g powdered sugar, sifted
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Liberally grease a 9x5 inch loaf pan with butter and line the bottom with parchment paper.
  2. In a stand mixer bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar for 2–3 minutes until the mixture is fragrant and looks like wet sand.
  3. Add the softened butter to the lemon sugar. Beat on medium-high speed for 4–5 minutes until the mixture is pale and fluffy.
  4. Add eggs one at a time, beating for 30 seconds after each addition to ensure a stable emulsion. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  7. Whisk together the powdered sugar, lemon juice, and heavy cream to create the icing. Drizzle over the cake once it has cooled completely.