Lemon Loaf Cake

Preheat an oven to 325 degrees F (165 degrees C).

Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy.

The mixture should be noticeably lighter in color.

Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.

Beat in the sour cream, vanilla, and lemon peel.

Beat for an additional 2 minutes.

Batter will look curdled.

Combine flour, cornstarch, salt, and baking soda in a separate bowl.

Pour the flour mixture into the egg mixture, mixing until just incorporated.

Pour the batter into a prepared 8x4 inch loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Cool in the pans for 5 minutes before removing to cool completely on a plate.

To make glaze: Whisk together the lemon juice and powdered sugar.

Pour glaze over entire cake and allow cake to cool while the glaze is soaked in.