Adapted from Martha Stewart’s Baking Handbook
Makes two 8 1/2 - by 4 1/2 - inch loaves
For the cake:
2 sticks unsalted butter, room temperature, plus more for buttering the pans
2 1/2 cups plus 2 Tbl all-purpose flour
1 Tbl baking powder
1 1/2 tsp salt
1 1/2 cups sugar
2 Tbl finely grated lemon zest (from about 2 lemons)
1/2 tsp pure lemon extract
1/2 cup sour cream
5 large eggs
1/4 cup vegetable oil
2 Tbl freshly squeezed lemon juice (from about 1 lemon)
For the glaze:
2 cups powdered sugar
6 Tbl lemon juice (from about 2-3 lemons)
Make the cakes: Preheat the oven to 350°F. Arrange a rack in the middle of the oven. Generously butter two 8 1/2 - by 4 1/2 - inch loaf pans. Set aside.
In a large mixing bowl, whisk to combine the flour, baking powder and salt. Set aside.
Combine the butter, sugar, lemon zest, lemon extract and sour cream in the bowl of an
electric stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 2-3 minutes. Add the eggs, one at a time and beating well after each addition. Scrape down the sides of the bowl with a rubber spatula, as needed. Add the oil and lemon juice and beat to combine. Add the flour mixture and beat on medium-low until just combined, being careful not to over-mix.
Divide the batter evenly between the two loaf pans, smoothing the tops with a spatula. Bake, rotating the position of the pans about half-way through baking, until the tops are lightly golden and a wooden skewer inserted into the center of the cakes comes out clean, about 50-55 minutes. Cool the pans on a wire rack set over a piece of parchment paper, about 10 minutes. Invert the cakes onto the racks and continue to cool.
Make the glaze: As the cakes cool, whisk together the powdered sugar and lemon juice until smooth.
Finish the cakes: Drizzle the glaze evenly over the tops of the cakes. Let stand until the glaze is set, about 20 minutes. Serve, if you’d like, with vanilla ice cream and sliced peaches, but this is wonderful all by itself too.