1 cup all-purpose flour, measured by spooning the flour into a dry measuring cup
3/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs, beaten
1/4 cup sour cream or full-fat Greek yogurt
3 tablespoons vegetable oil
Zest of 2 lemons
2 tablespoons fresh lemon juice
1 cup confectioner’s sugar, measured by spooning the sugar into a dry measuring cup
Zest of 1 lemon
2 to 4 tablespoons fresh lemon juice
Preheat oven to 350 degrees F.
Line an 8×8-inch square pan with two strips of parchment paper: Cut each strip 8-inches wide and leave the length long enough that you will have handles to lift the cake out of the pan. Place one strip in the bottom of the pan, turn the pan a quarter turn and place the second strip in the bottom – you should have paper handles on each side of the square pan.
In a large mixing bowl, add flour, sugar, salt, and baking soda. Whisk to combine.
Add eggs, sour cream, vegetable oil, lemon zest and lemon juice to the bowl with the dry ingredients. With a rubber spatula, stir to combine into a smooth batter.
Spread the cake batter into the prepared pan. Bake for approximately 15 minutes or until the edges are just slightly golden and the middle is set.
Remove the pan to a wire rack to cool for 10 minutes.
While the cake cools, mix up the glaze by combining the confectioner’s sugar, lemon zest and two tablespoons fresh lemon juice. Add more lemon juice as needed to make a spreadable glaze.
After the 10 minutes, use the paper handles to lift the cake out of the pan and place on a cutting board. Spread the glaze over the warm cake.
Allow the glaze to set for another 5 minutes, then cut into 16 squares (4 x 4 rows).
Refrigerate leftovers in an air-tight container.
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