Roti Lemon Mengkilap

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray and line with parchment paper, leaving a 1-inch overhang on both sides.
2. Sift together 1 ½ cups all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt in a medium bowl.
3. Add ½ cup softened unsalted butter and 1 cup granulated sugar to a large bowl and beat with a hand mixer or stand mixer fitted with the whisk attachment until light and creamy, about 2-3 minutes.
4. Add 3 eggs, 1 teaspoon vanilla extract, 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and ⅓ cup sour cream to the sugar mixture and mix until combined. Add the flour mixture and mix until incorporated.
5. Spread the batter evenly into the prepared loaf pan. Bake for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove the pan from the oven and let it cool completely.
6. Add 1 cup powdered sugar, 1 tablespoon fresh lemon juice to a small bowl, then add the 1-3 tablespoons milk 1 tablespoon at a time until it reaches your desired consistency. Spread evenly on top of the cooled bread.