Ingredients:

For the cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup milk

1/4 cup sour cream

1 tablespoon lemon zest (from about 1 large lemon)

1/4 cup fresh lemon juice (from about 1-2 lemons)

1 teaspoon vanilla extract

For the lemon glaze:

1 cup powdered sugar

2-3 tablespoons fresh lemon juice

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.

Prepare the Dry Ingredients:

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

Mix the Wet Ingredients:

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, beating well after each addition.
Mix in the milk, sour cream, lemon zest, lemon juice, and vanilla extract until well combined. The mixture

might look a little curdled; that’s okay.

Combine the Dry and Wet Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Bake the Cake:

Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake:

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the Lemon Glaze:

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.

Glaze the Cake:

Once the cake is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.