lemon loaf cake

Preheat oven to 325°F (165°C) and line an 8.5″ x 4.5″ loaf pan with parchment paper and butter.

Add sugar and lemon zest to a bowl, then rub together until fragrant and fluffy.

Add eggs, vanilla, and lemon extract. Beat with mixer for 3–4 minutes until pale and ribbony.

Heat butter, oil, and milk in a saucepan until it simmers. Slowly pour into egg mixture while whisking.

Sift in flour, cornstarch, baking powder, baking soda, and salt. Gently fold until just combined.

Fold in sour cream and lemon juice carefully to avoid overmixing.

Pour batter into the loaf pan. Optional: pipe a thin line of softened butter down the center.

Bake for 45–55 minutes. A toothpick should come out with moist crumbs, not wet batter.

Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.

Mix icing ingredients until smooth and drizzle over cooled loaf. Garnish with lemon zest.