Soft and Fluffy Lemon Cake with a Lemon Icing

• total time: 1 hour 2 minutes

Ingredients

Lemon Cake:

1 cup of unsalted butter

1 cup sugar

4 eggs

2 cups AP flour

2 tsp of baking powder

½ tsp salt

½ cup buttermilk, sour cream, or Greek yogurt

Zest of 1 lemon

Juice from half a lemon (I’m using Meyer lemons)

Lemon Syrup

½ cup powdered sugar

½ cup fresh lemon juice (I’m using Meyer lemons. I used 2 to get this amount, it could take more)

Lemon Icing

1 ½ cups powdered sugar

2 TBSP fresh lemon juice (Meyer Lemons)

1 TBSP Milk or Water

Directions

Preheat your oven to 320 Fahrenheit

Grease and line a loaf pan (I’m using a 9.25x5.25in)

Cream together room temp butter and sugar until the mixture becomes light in color and fluffy texture. (2-3 minutes)

Add in whole eggs 1 at a time

In a seperate bowl mix all the dry ingredients

Alternate Dry ingredients and sour cream

Gently mix in lemon zest and lemon juice.

Pour into the prepared loaf pan and spread evenly.

Bake at 320 Fahrenheit for 50-60 minutes.

Check if it’s done with a toothpick. The toothpick should come out clean.

While the cake is in the oven, mix the lemon juice and powdered sugar to make a lemon syrup. Mix until powdered sugar is totally dissolved

Make the lemon icing by combining lemon juice, powdered sugar and water or milk. Mix until the icing is smooth.(It will be thick)

Once the cake is done. Let it cool for 5 minutes

Then pour the lemon syrup evenly on the cake and down the sides, while it’s still warm.

Stop pouring once the cake looks moistened. You may not need all the syrup.

Let the cake cool completely

Then pour the icing on top

Slice and Enjoy!

Store in the fridge.