For the Cake:
-
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- ¼ cup (60ml) fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- ½ cup (120g) sour cream or Greek yoghurt
- 1 tsp vanilla extract
For the Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh lemon juice
- Optional: extra zest for garnish
