Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 0.5 tsp baking powder
  • 0.5 tsp kosher salt
  • 0.75 cup unsalted butter (170g), softened to 65°F
  • 4 oz cream cheese (113g), full-fat, room temperature
  • 1.5 cups granulated sugar (300g)
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon zest
  • 0.25 cup sour cream (60g), room temperature
  • 3 tbsp fresh lemon juice (for syrup)
  • 3 tbsp granulated sugar (for syrup)
  • 1 cup powdered sugar (120g), sifted
  • 2.5 tbsp fresh lemon juice (for glaze)
  • 1 tsp heavy cream

Instructions:

  1. Prep the oven. Preheat to 165°C (325°F) and grease your 9x5 inch loaf pan, lining it with parchment paper so the ends hang over the sides. Note: The low temperature is key for an even rise without a domed, cracked top that's raw in the middle.
  2. Infuse the sugar. Combine 300g granulated sugar and 2 tbsp lemon zest in a bowl. Rub them together with your fingertips for 2 minutes until the sugar looks like wet sand and smells like a lemon grove.
  3. Cream the fats. Add 170g softened butter and 113g cream cheese to the fragrant sugar. Beat on medium high for 5 full minutes until the mixture is pale, nearly white, and looks like thick whipped cream.
  4. Incorporate the eggs. Add 4 large eggs one at a time, beating for 30 seconds after each addition. The batter should look smooth and glossy. Note: If it looks curdled, your eggs were too cold.
  5. Add flavor and moisture. Mix in 1 tsp vanilla extract and 60g sour cream until just combined.
  6. Fold the dry ingredients. Sift 190g flour, 0.5 tsp baking powder, and 0.5 tsp salt. Gently fold this into the wet batter with a spatula until no white streaks remain. Note: Stop immediately once combined to prevent a tough, bread like texture.
  7. Bake the loaf. Pour the batter into the pan and bake for 60 minutes until a skewer inserted in the center comes out clean and the top is golden brown.
  8. Make the syrup. While baking, simmer 3 tbsp lemon juice and 3 tbsp sugar in a pan until the sugar dissolves into a clear liquid.
  9. The soak. Brush the warm syrup over the cake while it's still in the pan and warm. Watch the cake drink up the liquid.
  10. Glaze and set. Whisk 120g powdered sugar, 2.5 tbsp lemon juice, and 1 tsp heavy cream. Pour over the cooled cake until it drips beautifully down the sides.