Preparation

1. 1. Preheat oven to 350°F with the rack in the
2. lower third position. Lightly coat a 9 x 5
3. x 3-inch loaf pan with softened butter or
4. nonstick cooking spray; reserve.
5. 2. Put the flour, baking powder, and salt together
6. in a small mixing bowl. Mix on Speed 1 until
7. well sifted, about 30 seconds. Reserve.
8. 3. Put the butter into a large mixing bowl and
9. using Speeds 2 to 4, cream butter until
10. softened. Add the sugar and lemon zest.
11. Mix well, using Speeds 2 to 5, until very
12. light in color, about 2 minutes.
13. 4. Combine the oil, lemon juice, eggs, yolk,
14. and sour cream in a small bowl. Mix on
15. Speed 1 to combine.
16. 5. While mixing on Speeds 1 to 2, gradually
17. add one-third of the dry ingredients to the
18. butter/sugar mixture, and then half of the
19. wet ingredients, alternating until all of the
20. ingredients are added and well mixed.
21. 6. Transfer the batter to the prepared cake
22. pan and then place in the preheated oven.
23. Bake until cake is set in the middle and a
24. cake tester comes out clean, about 1 hour
25. and 10 minutes.
26. 7. Allow cake to cool in pan on a cooling
27. rack for about 10 to 15 minutes, and then
28. remove from the pan and immediately wrap
29. in plastic wrap to cool a bit further.
30. 8. While the cake is cooling, prepare the
31. lemon icing. Put all of the icing ingredients
32. into a small to medium mixing bowl and,
33. using Speeds 1 to 3, mix until completely
34. smooth, adding more sifted sugar or cream
35. to achieve desired consistency.
36. 9. Once the cake is mostly cool, place it on
37. the cooling rack atop a baking pan (or foil
38. or parchment, something that will catch
39. excess icing). Drizzle or spread over cake
40. as desired. Allow icing to set and cake to
41. cool completely before cutting and serving.