Ingredients:

  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tablespoons fresh lemon zest
  • 1 teaspoon pure vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon fine sea salt
  • 0.5 cup full-fat sour cream
  • 0.33 cup fresh lemon juice for syrup
  • 0.33 cup granulated sugar for syrup
  • 1 cup confectioners' sugar, sifted
  • 2.5 tablespoons fresh lemon juice for glaze

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (175°C). Grease your 9x5 inch loaf pan thoroughly with butter or a non stick spray. In a medium bowl, combine 1.5 cups granulated sugar and 2 tablespoons fresh lemon zest. Use your fingertips to rub them together for about 2 minutes until the sugar is fragrant and looks like damp sand.
  2. Cream the Base: Add 1 cup of softened unsalted butter to the lemon sugar. Beat on medium high speed for 3–5 minutes. You are looking for the mixture to turn pale, light, and doubled in volume. Note: This step creates the air pockets that the baking powder will later expand.
  3. Add the Proteins: Incorporate 4 large room temperature eggs one at a time. Beat well after each addition to ensure the emulsion doesn't break. Stir in 1 teaspoon of pure vanilla extract until just combined.
  4. Prepare Dry Ingredients: Sift together 1.5 cups all purpose flour, 1 teaspoon baking powder, and 0.5 teaspoon fine sea salt. This ensures you won't have any salty or bitter pockets in your cake.
  5. The Alternating Method: Add about one third of the dry ingredients to the butter mixture, then half of the 0.5 cup sour cream. Repeat, ending with the dry ingredients. Mix on low until no streaks of flour remain.
  6. Bake to Golden: Pour the thick batter into your prepared pan. Bake for 50 minutes. You’ll know it’s done when a skewer inserted into the center comes out clean and the top is golden brown.
  7. The First Infusion: While the cake is in the oven, simmer 0.33 cup fresh lemon juice and 0.33 cup granulated sugar in a small saucepan over low heat. Stir until the sugar is completely dissolved.
  8. The Soak: While the cake is still warm from the oven, poke holes all over the top with a skewer. Slowly pour the lemon syrup over the top, letting it soak deep into the crumb.
  9. The Final Glaze: Once the cake is completely cool, whisk together 1 cup sifted confectioners' sugar and 2.5 tablespoons fresh lemon juice. Pour it over the cake until it drips down the sides in thick ribbons. Sweet Galentines Cake Recipe Perfect: Make-Ahead — Master Sweet Galentines Cake Recipe Perfect with our step-by-step guide for a...Strawberry Shortcake with Angel Cake in 50 Minutes — Create the best strawberry shortcake with angel cake recipe using macerated b...Layered Cornbread Cake: 55 Minute Dessert — Master the ultimate Layered Cornbread Cake with our step-by-step guide. This ... $img_2$