Ingredients
– 1 cup unsalted butter, softened to room temperature
– 1 1/4 cups granulated sugar
– 3 large eggs
– 2 cups all-purpose flour
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup sour cream
– 1/4 cup lemon juice
– Zest of 2 lemons
– 1 teaspoon vanilla extract
For the glaze:
– 1/2 cup powdered sugar
– 1-2 tablespoons lemon juice
Directions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan, or line it with parchment paper for easy removal.
2. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, ensuring each is well incorporated.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Begin and end with the dry ingredients.
4. Fold in the lemon juice, lemon zest, and vanilla extract until just combined. Pour the batter into your prepared pan.
5. Bake for around 45-50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
6. For the glaze, whisk together the powdered sugar and lemon juice to your desired consistency. Drizzle over the cooled cake.
