1 cup granulated sugar
Zest of 2 lemons (about 2 Tbsp)
1/2 cup unsalted butter, melted
2 eggs, room temperature
1 tsp vanilla extract
2 Tbsp fresh lemon juice
1/4 cup sour cream
1/4 cup milk
1 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1 1/2 cups powdered sugar
1 Tbsp lemon juice
1 Tbsp milk or cream
1 Tbsp butter, melted
Pinch of salt
1 tsp vanilla extract
Preheat oven to 350°F. Line a 1 lb loaf pan with parchment or grease it well.
In a large bowl, rub the sugar and lemon zest together with your fingers, this infuses the sugar with the lemon flavor.
Stir in melted butter, then add vanilla and eggs one at a time, mixing well after each.
Mix in sour cream, milk, and lemon juice until combined.
Add flour, baking powder, and salt. Stir until smooth – no lumps, but don’t overmix!
Pour into pan and bake 45 min–1 hour, until a knife inserted in the center comes out mostly clean.
While the loaf cools, whisk all glaze ingredients together. Too thick? Add a teaspoon of milk at a time until it’s pourable.
Pour glaze over the cooled loaf, let it drip down the sides, and let it set before slicing.
