Ingredients

For the cake:
• 1 1/2 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup light sour cream (you can also use Greek yogurt)
• zest of 2 lemons (about 1 /12 tbs.)
• 2 tbs. fresh lemon juice
• 1/2 tsp. vanilla
• 6 tbs. unsalted butter, softened
• 3/4 cup granulated sugar
• 3 eggs at room temperature
For the strawberry glaze:
• 4 large strawberries, stems removed
• 1 tbs. strawberry jam
• 1 tsp. lemon juice
• 1 cup powdered sugar, sifted

Instructions

1. Place the strawberries, jam, and lemon juice into a food processor and pulse until smooth. Pour the puree into a mixing bowl. Adding just a little bit at a time, stir in the sifted powdered sugar until everything is well-combined. You can make the glaze thinner by adding water or milk. If you want it to be thicker, add in more sifted powdered sugar. Place the glaze into the refrigerator.
2. Preheat the oven to 325 degrees. Grease or spray a loaf pan with non-stick spray and set aside.
3. In a bowl, stir together the flour, baking powder, and the salt. Set aside.
4. In another bowl, stir together the lemon zest and the sour cream. Set that bowl aside.
5. In yet another small bowl (yeah, a lot of bowls going on here...), stir together the eggs, vanilla, and the lemon juice. Set that bowl aside.
6. Beat together the butter and sugar for about 1 minute. Pour in the eggs, lemon juice, and vanilla. Continue to beat together while everything combines (a stand mixer is handy here!). Add the sour cream and lemon zest and mix all of that in.
7. Finally, adding a little bit a time, add in the flour mixture. Mix everything together until it is just combined.
8. Pour the batter into the prepared loaf pan. Bake for about 60-65 minutes or until a toothpick inserted comes out clean.
9. Allow for the cake to cool for about 2 hours.
10. You can pour the glaze on top of the whole cake, or you can cut it into slices and then top with the glaze, it's your choice! Serve with sliced strawberries and some light whipped cream if desired.