Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup powdered sugar (for the glaze)
- 1–2 tbsp milk (for the glaze)
- 1 tbsp lemon juice (for the glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat sugar and eggs until light and fluffy.
- Add sour cream, oil, lemon zest, lemon juice, and vanilla extract to the egg mixture and mix until smooth.
- Gradually stir in the dry ingredients until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze by whisking powdered sugar with milk and lemon juice until thick but pourable.
- Once the cake is fully cooled, drizzle the glaze over the top and let it set before slicing.
Notes
- Fold in blueberries for added fruitiness.
- Swap sour cream for Greek yogurt for a denser texture.
- Add lemon extract for extra lemon flavor.
- Ensure the cake is completely cool before glazing to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
