Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons fresh lemon zest (about 2 large lemons)
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- ½ cup plain Greek yogurt or sour cream
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 tablespoon heavy cream (optional for thickness)
Instructions
- Step 1: Preparation and Whisking Dry Ingredients Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside. This ensures your leavening agents are evenly distributed so the cake rises perfectly.
- Step 2: Creaming the Butter and Infusing Sugar In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant and moist. This releases the essential oils from the lemon peel for maximum flavor. Add the softened butter to the sugar and beat with an electric mixer on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and lemon juice.
- Step 3: Combining Wet and Dry Ingredients Reduce the mixer speed to low. Gradually add the dry flour mixture in three parts, alternating with the Greek yogurt, starting and ending with the flour. Mix only until just combined; overmixing will make the loaf tough. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Step 4: Baking the Loaf Place the pan in the center of the oven and bake for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Step 5: Glazing and Serving In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If you want a thicker glaze, add a splash of heavy cream. Pour the glaze over the cooled loaf, allowing it to drip down the sides. Let the glaze set for about 15 minutes before slicing and serving.
- Cook Time: 1 hour 15 minutes