cake:
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
cake:
Preheat your oven to 350°F.
Prepare two 5-3/4 x 3 x 2-inch loaf pans with butter and flour.
In a large bowl, cream the butter and sugar with a hand mixer or whisk until they’re fluffy and light yellow.
Add in the eggs one at a time, beating the mixture well in between each addition.
Beat in the lemon zest and vanilla extract.
In a separate bowl, sift the flour, salt, and baking soda together.
Alternate beating them and the sour cream into the wet ingredients until all the ingredients are well combined.
Once the batter is done, split it between the two greased loaf pans.
Place into the preheated oven for 35-40 minutes, or until an inserted toothpick comes out clean.
When the loaves are done, remove them from the oven and let them cool in the pans for about ten minutes.
Remove the loaves from the pans and let them cool completely on wire racks.
Icing:
3/4 cup confectioners’ sugar
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
Icing:
Mix the confectioner’s sugar, grated lemon zest, and lemon juice in a small bowl.
Spoon the icing over the loaves, allowing some of it to run down the sides.