# Components:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup granulated sugar
06 - 1/2 cup unsalted butter, softened
07 - 3 large eggs
08 - 1 tablespoon lemon zest
09 - 1/4 cup fresh lemon juice
10 - 3/4 cup lemon-lime soda, such as Sprite or 7-Up
11 - 1/2 cup sour cream
12 - 1 teaspoon vanilla extract
→ Lemon Glaze
13 - 1 1/2 cups powdered sugar
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1 tablespoon lemon zest
16 - 1 to 2 tablespoons lemon-lime soda
# Method:
01 - Preheat oven to 350°F. Grease a 9x13-inch sheet pan and line with parchment paper.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar using an electric mixer until pale and fluffy.
04 - Add eggs, one at a time, mixing well after each. Blend in lemon zest, lemon juice, and vanilla extract until evenly combined.
05 - Alternately add flour mixture and sour cream to the bowl, beginning and ending with flour. Mix at low speed until just incorporated.
06 - Gently stir in lemon-lime soda, taking care not to overmix the batter.
07 - Spread batter evenly into the prepared pan. Bake for 22 to 25 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow cake to cool completely in the pan before adding glaze.
09 - In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and lemon-lime soda until a smooth, pourable glaze is formed.
10 - Pour glaze over cooled cake. Spread evenly with spatula and let glaze set before slicing.
11 - Cut into 16 squares and present as desired.
