Lemon Loaf Cake
Ingredients:
- ½ cup butter
- ½ cup white sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon freshly grated lemon zest, or more to taste
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups confectioners’ sugar
- 3 tablespoons lemon juice
Directions:
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Preheat the oven to 325 degrees F (165 degrees C). Grease an 8×4-inch loaf pan.
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Beat butter and sugar with an electric mixer in a large bowl until lighter in color and fluffy. Add eggs one at a time, beating well after each addition. Beat in sour cream, vanilla, and lemon zest; beat for 2 minutes. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Add flour mixture to butter mixture, beating until just incorporated. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool.
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To make glaze: Whisk confectioners’ sugar and lemon juice together in a medium bowl until smooth. Place cooled cake on a serving plate and pour glaze over entire cake; allow glaze to dry before serving.
