For the cake:
200g plain flour (all-purpose flour)
30g cornflour (cornstarch)
1 tsp baking powder
1/4 tsp bicarbonate of soda (baking soda)
1/2 tsp salt (omit if using salted butter)
270g granulated sugar
4 large eggs (room temperature)
Zest of 2 lemons
225g unsalted butter, melted and cooled
65g (1/4 cup) sour cream
1 tsp vanilla extract
For the icing (glaze):
150g (1 cup) icing sugar (confectioners' sugar)
2-3 tbsp lemon juice
Preheat the oven to 175°C/gas 5/350°F. Grease and flour a 9 x 5 inch loaf pan. Combine the flour, baking powder, bicarbonate of soda and salt (if using).
In a large bowl, combine the sugar, eggs, lemon zest and lemon juice with an electric whisk.
Whisk on low speed and add the melted butter until blended, then add half the flour until just mixed, then add the sour cream and vanilla until combined, then add the remaining dry ingredients until just incorporated.
Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until you can insert a skewer into the centre and it comes out clean.
Leave to cool in the pan for at least 15 minutes, then turn out onto a wire rack to cool completely.
Once cool, combine the icing ingredients until smooth, then drizzle the top of the cake. Allow to set for a few minutes before slicing to serve.
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