Mix together butter, sugar and zest of one lemon until creamy and combined.
Add in egg, sour cream, buttermilk, lemon juice, vanilla and lemon extract.
Stir to combine, Batter may be lumpy and that is o.k.
Add in flour, baking soda and salt and stir just to combine. Remember lumpy is o.k. - don't overmix.
Grease 9 x 7 sheet pan.
Pour in batter and bake for 18 minutes, until edges begin to pull away from pan and turn light golden brown. Allow cake to cool.
Lemon Glaze
Combine lemon juice and powdered sugar and just enough milk to make a nice spreading consistency.
Frost cake when cool
Video
Notes
f you don't have a 9x 7 sheet pan you can use a loaf pan and the cake will be a bit thicker and will need to cook a bit longer. You can also use an 8 x 8 pan.
I always mix my small batch cakes by hand instead of using mixers, there is less of a tendency to over mix the smaller amount of ingredients.
You will have half a lemon leftover after juicing and zesting. Use lemon slices to garnish the cake.
Add the fruit garnish right before serving as the fruit can weep on the frosting. You can also use strawberries, raspberries or blueberries as garnish.
Don't worry if your batter is lumpy. It will be o.k.!
Add the garnish to the cake right before serving as the fruit will "weep" on the cake if put on too far ahead of time.
If you don't have buttermilk, use regular milk. Add the lemon juice called for in the cake into the milk and let it sit for a minute.
Frost the cake while it is slightly warm but not hot.