Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 1/2 cups bread flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup butter (2 sticks), room temperature
• 1 3/4 cups sugar
• Zest of 3 lemons
• 1/3 cup sour cream
• 4 eggs plus 1 egg yolk
• 1/4 cup lemon juice
• 1/2 cup sugar
• 1/4 cup lemon juice
• 2 tablespoons water
• 1 tablespoon butter, melted
• 1 1/4 cups powdered sugar
• 2 tablespoons lemon juice

Method

1. Preheat the oven to 325°F.
2. Mix the flour, salt and baking soda together in a bowl.
3. Cream the butter, sugar and lemon zest until light and fluffy, about 8 minutes; mix in the sour cream, then beat in the eggs and yolk one at a time and add the lemon juice.
4. Add the dry ingredients at low speed and mix until just incorporated, finishing with a spatula.
5. Transfer the thick batter to a greased 9x5-inch loaf pan lined with parchment and bake for 95 minutes, until a toothpick inserted in the cake comes out clean.
6. Boil the sugar, lemon juice and water for the syrup over medium heat for 5 minutes and set aside.
7. Cool the cake in the pan for 10 minutes, poke holes all over it and pour the syrup over in two additions, letting it soak in between.
8. Remove the cake from the pan and cool completely on a wire rack.
9. Stir the melted butter, powdered sugar and lemon juice into an icing, pour it over the cake, slice and serve.

Prep: 30 minutes · Cook: 1 hour 35 minutes · Total: 2 hours 5 minutes

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).