Prep Time::15 mins
Cook Time::30 mins
Additional Time::30 mins
Total Time:: 1 hr 15 mins
Servings::8
Yield::1 (8×4-inch) loaf cake
Ingredients
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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
Preheat the oven to 325 degrees F (165 degrees C). Grease an 8×4-inch loaf pan.
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.
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.
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.