Averie Cooks

-1 Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
For the Cake:
-1 In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt.
-1 Whisk in zemon zest; set aside.
-1 In a separate small bowl, whisk together the egg, buttermilk*, sour cream, lemon juice, oil, and lemon extract.
-1 Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
-1 Turn batter out into prepared pan and bake for about 28 to 31 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
-1 Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
For the Glaze:
-1 In a medium bowl, add 2 cup confectioners’ sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be easily pourable.
-1 Evenly pour glaze over cake (doesn’t have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
-1 Allow cake to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up.  Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.