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Rub the lemon zest into the sugar and add butter; whisk the butter fluffy with the sugar
Add the eggs one at a time and whisk until fully combined
Add sour cream and mix
Sift in flour and fold the batter carefully without overmixing
Transfer the cake into a loaf tin with baking paper
Bake in the oven at 185°C for approximately 45 minutes to 1 hour, checking after 45 minutes with a toothpick
Let the cake cool for 15-20 minutes
Combine powdered sugar, water, lemon juice, and yellow food dye to make the icing topping
Add additional powdered sugar if desired for sweetness