Step 1: Prepare the pan and oven

Preheat your oven to 350°F (175°C). Grease an 8-inch square or round baking pan, then line it with parchment paper for easy removal.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This will keep the cake light and fluffy while ensuring the leavening is evenly distributed.

Step 3: Blend the wet ingredients

In a large mixing bowl, beat the sugar and eggs together until pale and slightly thickened, about 2 minutes. Slowly add in the melted butter and whisk until smooth. Stir in the sour cream, milk, lemon zest, lemon juice, and vanilla extract until well combined.

Step 4: Combine the mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula. Be careful not to overmix—just fold until no streaks of flour remain. This keeps the cake soft and tender.

Step 5: Bake the cake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden and the center just set.

Step 6: Optional glaze

If you’d like an extra burst of lemon flavor, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Once the cake has cooled slightly, drizzle the glaze over the top.

Step 7: Serve and enjoy

Allow the cake to cool before slicing into squares or wedges. This breakfast cake pairs beautifully with a morning coffee or tea, adding a bright citrus lift to your day.