Ingredients:

  • 1 cup (2 sticks / 226 g) Unsalted Butter, softened
  • 1 ¾ cups (350 g) Granulated Sugar
  • 4 large Eggs, room temperature
  • 2 cups (250 g) All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Fine sea salt
  • Zest of 3 medium lemons (about 1 ½ Tbsp)
  • 2 Tablespoons Fresh Lemon Juice (for batter)
  • ½ cup (120 ml) Sour Cream (or full-fat Greek yogurt), room temperature
  • 1 teaspoon Vanilla Extract
  • ¼ cup (50 g) Granulated Sugar (for syrup soak)
  • ¼ cup (60 ml) Fresh Lemon Juice (for syrup soak)
  • 2 Tablespoons (30 ml) Water (for syrup soak)
  • 1 ½ cups (180 g) Confectioners' Sugar, sifted (for glaze)
  • 3 – 5 Tablespoons Fresh Lemon Juice (for glaze)

Instructions:

  1. Preheat oven to 325°F (160°C). Grease and flour your chosen 10-cup Bundt pan or 9x5 inch loaf pan meticulously.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, beat the softened butter until smooth. Gradually add the granulated sugar and lemon zest. Beat on medium-high speed for 5-7 minutes until the mixture is very pale, fluffy, and significantly increased in volume. This step is critical for texture.
  4. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl frequently. Mix until just combined.
  5. Stir in the sour cream, 2 Tablespoons of fresh lemon juice, and vanilla extract until barely blended.
  6. Reduce the mixer speed to low. Gradually add the prepared dry ingredients, mixing only until just incorporated. Stop the mixer the moment the last streaks of flour disappear.
  7. Scrape the batter into the prepared pan and smooth the top. Bake for 65–75 minutes, or until a long, thin skewer inserted into the centre comes out clean.
  8. Remove the cake from the oven. Let it cool in the pan for exactly 10 minutes.
  9. Prepare the Syrup: While the cake is cooling, combine the sugar, lemon juice, and water for the syrup soak in a small saucepan. Heat gently until the sugar is dissolved.
  10. Soak the Cake: While the cake is still warm in the pan, pierce the entire surface deeply several times with the skewer. Slowly drizzle or brush the warm lemon syrup over the cake, allowing it to soak into the pores.
  11. Allow the cake to cool in the pan for another 10 minutes. Carefully invert the cake onto a wire rack. Let it cool completely (about 1 hour).
  12. Make the Glaze (Optional): Whisk the sifted confectioners' sugar with 3 tablespoons of lemon juice until smooth. Add more juice, 1 teaspoon at a time, until the glaze is thick but pourable. Drizzle over the cooled cake.