Serves 1
Directions
- 1Heat oven to 350°F.
- 2Grease an 8x8x2-inch pan with cooking spray and line the bottom with parchment paper.
- 3Rub the granulated sugar and lemon zest together using fingers in a large mixing bowl.
- 4Whisk in the vanilla extract and vegetable oil.
- 5Whisk in the large egg and yolk.
- 6Whisk in the lemon juice and sour cream, baking powder, baking soda, and kosher salt.
- 7Fold in the sifted cake flour until just a streak of flour remains.
- 8Transfer the batter to the prepared pan.
- 9Bake for 30 to 33 minutes, rotating at the halfway point, until a toothpick inserted in the center comes out with moist crumb or two.
- 10Let cool for 10 to 15 minutes.
- 11Invert the cake right side up on a rack.
- 12Whisk confectioners sugar and 1 to 2 tablespoons lemon juice in a small bowl until smooth, adding more lemon juice until a thick, pourable glaze is formed.
- 13Pour the glaze over the cake.
- 14Cool to room temperature before serving.
Ingredients
- 1.25 cups granulated sugar
- 3 tablespoons lemon zest
- 1 teaspoon pure vanilla extract
- 0.5 cup vegetable oil
- 1 large egg
- 1 yolk
- 3 tablespoons lemon juice
- 0.66 cup sour cream
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1.5 cups cake flour sifted
- 1 cup confectioners sugar
- 1 to 2 tablespoons lemon juice
Equipment
8x8x2-inch pancooking sprayparchment paperlarge mixing bowlwhiskracksmall bowl
Tips
- Rub sugar and zest together using fingers to enhance flavor.
- Fold in flour until just a streak of flour remains to avoid overmixing.
- Rotate cake at halfway point during baking for even cooking.
- A toothpick inserted in the center should come out with moist crumb or two when done.
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