Lemon Lemon Loaf
Servings: 1 9x5-inch loaf
Ingredients
- 195 grams all-purpose flour
- 15 grams corn starch or arrowroot starch
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon salt
- 225 grams (1 ⅛ cup) granulated sugar
- 4 large eggs at room temperature
- ¼ cup freshly grated lemon zest from 4 lemons
- 2 tablespoons (⅛ cup) fresh squeezed lemon juice
- 1 cup (2 sticks) unsalted butter melted and cooled (but not resolidifed)
- 60 grams (¼ cup) sour cream (not light or non-fat) at room temperature
- 1 teaspoon vanilla extract