– 1 cup unsalted butter, softened – 1 ½ cups granulated sugar – 4 large eggs, room temperature – 2 teaspoons vanilla extract – 2 tablespoons lemon zest
– 2 tablespoons fresh lemon juice – 1 ¾ cups all-purpose flour – ½ teaspoon baking powder – ½ teaspoon salt – ⅓ cup sour cream
Preheat your oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
Cream together the softened butter and granulated sugar in a large bowl until light and fluffy using an electric mixer.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and fresh lemon juice.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined. Do not overmix.
Prepare the lemon glaze by whisking together powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or lemon juice as needed.