I am so excited to share this recipe with you, especially because I’m eating it as I write this and it’s making me happy. Seriously, the lemon zing will wake you up, the moist cake will cheer you up, and the sun will start shining again! That’s what happened when I ate it today, anyways. I’ve made this several times before for my mom, who loves all things lemony. The original has a glaze that’s delicious, but I needed more tartness and lemon flavor, so I used lemon curd like jam, a thick layer of bright yellow topping off each slice. Absolute citrus perfection. Why take my word for it though? The most time-consuming part of this cake is the baking, so you could be enjoying a slice with some hot tea in about an hour. Welcome, spring!
*Makes 1 9-inch loaf cake
1 c. sugar
4 large eggs
2 T. grated lemon zest (2 lemons)
2 T. freshly squeezed lemon juice
1 c. butter, melted and cooled
¼ c. sour cream or greek yogurt
1 t. vanilla
1 ½ c. flour
2 T. cornstarch
1 t. baking powder
¼ t. baking soda
3 T. sugar
3 T. freshly squeezed lemon juice
Lemon Curd for topping
Preheat oven to 350 F. Grease and flour a 9 x 5-inch loaf pan. In bowl of electric mixer fitted with a whisk attachment, combine sugar, eggs, lemon zest and lemon juice. With mixer on low, blend in butter, sour cream, and vanilla. Mix in flour, cornstarch, baking powder, and baking soda and stir just until combined.
Transfer batter to prepared pan. Bake 20 minutes, then rotate pan and reduce oven temperature to 325˚ F. Continue baking 30-35 minutes or until toothpick inserted in the center comes out clean. Let cool in pan at least 15-20 minutes.
To make lemon syrup, combine sugar and lemon juice in a bowl. Heat in microwave for ~1 minute or until sugar is dissolved. Set aside.
Turn cake out of pan and transfer to wire rack set over wax paper. Poke the top of cake all over with a toothpick and spoon the lemon syrup over the top slowly, letting it soak in.
Let cake cool, slice and serve. Top with lemon curd if desired.
Adapted from: Annie’s Eats