½tspcoarse Kosher salt(if using table salt, use half the amount)
2small lemons, zested and juiced(you need 1/4 cup lemon juice)
¼cupsour cream
2tspvanilla extract
1tsplemon extract
Icing
1 ½cupspowdered sugar,sifted
1tsplight corn syrup
2 ½ - 3tbsplemon juice(from 1 small lemon)
Instructions
Cake
Preheat the oven to 325F, and line a standard-sized loaf pan with a piece of parchment paper so that the paper hangs over two sides. This makes it easy to lift the cake out of the pan.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar for 5 minutes on medium speed, scraping the bowl down several times.
Beat in the eggs, one at a time, beating each for 10 seconds before adding the next.
In a separate bowl, sift together the flour, baking powder and salt.
Zest the lemons, then juice the lemons into a liquid measuring cup; you'll need 1/4 cup of juice. Combine the lemon juice, zest, sour cream, vanilla and lemon extracts.
With the mixer on low, add the flour mixture in 3 additions, alternating with the lemon juice mixture, starting and ending with the flour. Mix just until mostly combined, then use a spatula to fold in any remaining bits of flour. The batter will be thick.
Spread the batter into the loaf pan. Bake on the center oven rack for about 55-60 minutes, until a cake tester inserted in the center of the cake comes out clean.
Cool the cake in the pan for 20 minutes, then lift the cake out by grabbing onto the overhang of parchment paper. Set on a cooling rack to cool to room temperature before pouring on the icing and serving.
Icing
Whisk together all ingredients until the icing is a smooth, thick drizzling consistency.
Pour the icing over the cake, letting it drip down the sides. The icing will set in about 15-20 minutes. Zest some fresh lemon zest on top of the icing.
Keyword High Altitude, Lemon Cake, Loaf Cake, Pound Cake