Baking Instructions

• Preheat oven to 350°F. Lightly grease a 1lb loaf pan (9x5-inches) with baking spray or butter and coat lightly with flour. Line prepared pan with parchment paper, leaving overhang on two sides. Set aside.
• In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Mix in one egg at a time, scraping bowl as needed. Mix in vanilla, optional lemon extract, lemon zest, baking powder and salt. Alternate additions of flour, lemon juice and sour cream until fully combined and no streaks remain.
• Carefully pour batter into prepared loaf pan. Use an offset spatula to level off the top.
• Bake at 350°F for 15 minutes, then reduce temperature to 325°F. Continue to bake for an additional 50-60 minutes or until a cake tester or toothpick inserted in the center of the cake comes out clean or with only a few moist crumbs.
• Cool in pan for 10-15 minutes. Using parchment overhang, carefully pull up and outwards. Transfer loaf to a wire rack to cool completely. When cool, remove loaf from parchment paper. Allow loaf to rest on a wire rack placed on top of a large baking sheet. This will catch any glaze that drips.
• Prepare glaze. In a medium bowl, beat together powdered sugar and lemon juice until smooth. Slowly pour or spoon glaze over the top of the loaf cake. Use an offset spatula to smooth out the glaze and spread evenly. Allow loaf cake to rest until glaze has set completely.
• Slice and store remaining slices in an airtight container for up to several days.