To make this cake you will need:
- 1/2 cup butter, salted, or unsalted, at room temperature
- 1 cup white sugar
- 3 large eggs, at room temperature
- 2 Tbsp lemon zest, from about 1 large lemon
- 1 Tbsp lemon juice
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1/4 tsp table salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup sour cream, removed from fridge 15 minutes before using
To make the glaze you will need:
- 2 tbs of Garden Bar Rosemary Simple Syrup
- Icing Sugar
Preheat oven to 325 F. Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar at medium speed until light coloured and fluffy. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
Scrape into the loaf pan and gently shake to even out the batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
While loaf is still a little warm, prepare the glaze by stirring together all the glaze ingredients in a small bowl, adding enough Garden Bar Rosemary Simple Syrup to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.