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Preheat oven to 325F and grease an 8×5″ or 9X5″ loaf pan.
In a medium bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric handheld or stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for about 3 minutes until light and fluffy. Scrape down the sides and up the bottom of the bowl as needed.
Add in the eggs one at a time, mixing well in between. Again, scrape as needed. Then mix in the lemon juice, lemon zest, sour cream, and vanilla extract. The mixture will look curdled, but that’s ok, it will come together when you add in the dry ingredients.
Stir in the dry ingredients in two equal parts until just combined. Spoon the batter into the prepared loaf pan.
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before glazing.
To prepare the glaze: whisk all the ingredients together until smooth and pour over the cake. Slice and serve.