Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cubed and completely softened
  • 2 cups Granulated Sugar, fine grain recommended
  • 5 Large Eggs, room temperature
  • 2 ¾ cups All-Purpose Flour, levelled and sifted
  • 1 teaspoon Baking Powder
  • ½ teaspoon Kosher Salt
  • ½ cup Full-Fat Sour Cream, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 1 Tablespoon Fresh Lemon Zest (zest of 1 large lemon)
  • Non-stick spray/Baker’s release (as needed)

Instructions:

  1. Preheat oven to 325°F (160°C). Thoroughly grease and flour your Bundt or loaf pan, ensuring all nooks and crannies are covered.
  2. Sift together the flour, baking powder, and salt into a bowl. Set aside.
  3. In the bowl of the stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, and lemon zest. Beat on medium speed for 5–7 minutes until the mixture is very pale in colour, light, and fluffy (this is the key to the cake's lift).
  4. Reduce the speed to low. Add the eggs, one at a time, beating for 30–45 seconds after each addition. Scrape down the bowl frequently. Do not add the next egg until the previous one is fully incorporated and the mixture looks emulsified.
  5. Beat in the vanilla extract until just combined.
  6. With the mixer on the lowest speed, alternate adding the dry ingredients (flour mix) and the wet ingredient (sour cream) in three stages, beginning and ending with the dry mixture. Start by adding ⅓ of the flour mixture; mix until just combined. Then add ½ of the sour cream; mix until just combined. End by adding the final ⅓ of the flour mixture.
  7. Stop the mixer immediately once the last streaks of flour disappear. Use a rubber spatula to give the batter one final, gentle fold by hand, ensuring no flour pockets remain at the bottom of the bowl. Do not overmix.
  8. Pour the batter evenly into the prepared pan. Smooth the top with a spatula. If using a loaf pan, use the spatula to push the batter up the sides slightly to prevent a sunken middle peak.
  9. Bake for 70–85 minutes. Start checking for doneness around the 70-minute mark.
  10. The cake is done when a wooden skewer inserted into the deepest part comes out clean or with just a few moist crumbs attached. The internal temperature should register 200–210°F (93–99°C).
  11. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
  12. Carefully invert the cake onto the wire rack to finish cooling completely (about 45 minutes) before slicing.