Ingredients
Scale
- 1 cup of sugar (220g)
- Zest of 2-3 lemons (I prefer Meyer lemons)
- 2 eggs
- 1/2 cup of oil (90g)
- 1/4 cup of milk (60g)
- Optional: 1 tsp of lemon extract (I skip it, but Starbucks uses it; you can use vanilla essence instead)
- 1 3/4 cups of flour (230g)
- 1 tsp of baking powder
- 1/4 tsp of baking soda
- 1/2 tsp of salt
- 1/2 cup of sour cream (120g, or you can use yogurt)
- 4 tbsp of lemon juice
For the glaze:
- 1 cup of icing sugar
- 2 tbsp of lemon juice
- 2 tbsp of warm cream
Instructions
- Preheat your oven to 350F and line a 9×5” loaf pan with parchment and butter.
- Rub lemon zest into the sugar until it looks fluffy. Add eggs and whisk for 2 min until light and frothy.
- Add oil, milk, and extract (if using), and whisk until combined.
- Sift in the dry ingredients and fold.
- Lastly, add the sour cream and lemon juice and combine until mixed.
- Immediately pour the batter into the prepared pan. Run a butter knife through the center to ensure the loaf cracks in the middle.
- Bake for 40-50 min, checking around the 40 min mark with a toothpick.
- Let the cake cool for 15 min before turning it out of the pan.
- Mix the ingredients for the glaze, and drizzle it over the cake. Slice and enjoy!