Ingredients
For the Cake:
1 ¾ cups (220g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
⅓ cup (80ml) fresh lemon juice (about 2 lemons)
Zest of 2 lemons
½ cup (120ml) milk
½ cup (120g) plain yogurt or sour cream
For the Glaze:
1 cup (120g) powdered sugar
2–3 tbsp fresh lemon juice
Instructions
For the Cake:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round or loaf pan.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
Add Eggs and Lemon:
Beat in eggs, one at a time, then mix in lemon juice and zest.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk and yogurt. Start and end with the dry ingredients. Mix until just combined (don’t overmix).
Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Glaze:
In a small bowl, whisk powdered sugar with 2 tablespoons of lemon juice. Add more juice if needed for your desired consistency.
Drizzle the glaze over the cooled cake.
