Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8×4 inch loaf pan generously with butter or shortening to ensure the cake doesn’t stick.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This step ensures that the baking powder and salt are evenly distributed throughout the flour, which is key to a well-risen cake.
Step 3: Cream the Butter and Sugar
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar together until the mixture is light and creamy. This usually takes about 3-5 minutes. The creaming process is crucial as it incorporates air into the batter, giving the cake its tender texture.
Step 4: Add the Eggs
Reduce the mixer speed to low. Add the eggs one at a time, mixing just until each egg is incorporated. It’s important not to overmix at this stage to prevent the cake from becoming dense. Scrape down the sides of the bowl and the beater as needed to ensure everything is well combined.
Step 5: Incorporate the Lemon Zest and Juice
Add the lemon zest and lemon juice to the batter, mixing on low speed just until they are slightly incorporated. The lemon zest will infuse the cake with a deep citrus flavor, while the juice adds a fresh, tangy note.
Step 6: Combine Dry Ingredients and Sour Cream
With the mixer on low speed, add the dry ingredients and the sour cream alternately. Start by adding a portion of the flour mixture, then a portion of the sour cream, and continue alternating until both are fully incorporated. This alternating method helps maintain the cake’s light texture.
Step 7: Bake the Cake
Pour the cake batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. If you notice the cake browning too quickly, cover it loosely with aluminum foil.
Step 8: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. After this initial cooling period, carefully invert the cake onto a cooling rack and let it cool completely for about 1 hour.
Step 9: Prepare the Lemon Glaze
While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick enough to coat the back of a spoon but still pourable.
Step 10: Glaze the Cake
Once the cake has cooled completely, drizzle or brush the lemon glaze over the top. The glaze will add an extra layer of lemony sweetness and a beautiful shine to the cake.
