Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup sour cream, at room temperature
- 1/2 cup whole milk, at room temperature
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F and grease a loaf pan well so the cake doesnt stick.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
- In a larger bowl, cream 1 cup softened unsalted butter with 1 3/4 cups granulated sugar until the mixture looks light and fluffy.
- Beat in 4 large eggs one at a time at room temperature until each is well blended.
- Stir in the zest of 2 lemons, 1/4 cup freshly squeezed lemon juice, and if youre using it, 1 teaspoon of vanilla extract.
- Mix in 1/2 cup sour cream and 1/2 cup whole milk (both prepped at room temperature) until nothing looks odd.
- Slowly add the dry ingredients into your wet mixture and stir until they are just combined ; dont overmix or youll lose the cake's moist texture.
- Pour your batter evenly into the greased loaf pan and smooth out the top with a spatula.
- Bake in the oven for about 55 to 65 minutes, and check with a toothpick inserted in the center that comes out clean.
- Let the cake cool in the pan for 10 minutes then remove it onto a wire rack to cool completely before slicing and serving.