Recipe Details
Ingredients
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½cupbutter
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½cupwhite sugar
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2largeeggs
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½cupsour cream
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1teaspoonvanilla extract
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1teaspoonfreshly grated lemon zest, or more to taste
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1 ½cupsall-purpose flour
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¼cupcornstarch
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½teaspoonsalt
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½teaspoonbaking soda
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2cupsconfectioners’ sugar
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3tablespoonslemon juice
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease an 8×4-inch loaf pan.
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Beat butter and sugar with an electric mixer in a large bowl until lighter in color and fluffy. Add eggs one at a time, beating well after each addition. Beat in sour cream, vanilla, and lemon zest; beat for 2 minutes. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Add flour mixture to butter mixture, beating until just incorporated. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool.
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To make glaze: Whisk confectioners’ sugar and lemon juice together in a medium bowl until smooth. Place cooled cake on a serving plate and pour glaze over entire cake; allow glaze to dry before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories407 | |
% Daily Value * | |
Total Fat 16g |
20% |
Saturated Fat 9g |
46% |
Cholesterol 85mg |
28% |
Sodium 327mg |
14% |
Total Carbohydrate 63g |
23% |
Dietary Fiber 1g |
3% |
Total Sugars 40g |
|
Protein 5g |
9% |
Vitamin C 1mg |
1% |
Calcium 30mg |
2% |
Iron 1mg |
8% |
Potassium 72mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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