3 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
8 large eggs, at room temperature
grated lemon zest (from about 3 large lemons)
1/4 cup fresh lemon juice
2 cups (4 sticks) butter, melted and cooled (and I actually used 2 sticks salted and 2 unsalted)
1/2 cup sour cream, at room temperature
2 teaspoons pure vanilla extract
~ For the Lemon Syrup
1/3 cup fresh lemon juice
1/3 cup sugar
~ For the Lemon Glaze
1 cup confectioners' sugar
2-4 Tablespoons fresh lemon juice
Making the Lemon Cakes (Recipe yields two 9"x5" loaves)
Preheat oven to 350*F. You can spray sides and bottom of pans with non-stick cooking spray. Then line bottom of pans with parchment paper and spray the paper as well or I love the idea of using a sprayed pan, lined (with a little extra hanging off the sides to act as handles) aluminum foil which is sprayed as well. Please see below for more details...
Sift the flour, baking powder, baking soda and salt together in a medium bowl.
Blend the sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer and mix until combined. Slowly add the melted butter, while mixing. Add sour cream and vanilla and mix until just combined. Use a rubber spatula to fold in the flour mixture, one third at a time, until all the flour is combined or set your electric mixer on low the key is to not overmix!
Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325*F and bake another 30-35 minutes, or until toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes.