** Recipe from Annie's Eats **
Cake:
* ¾ c. cake flour
* ¾ c. all-purpose flour
* 1 tsp. baking powder
* ¼ tsp. baking soda
* ½ tsp. salt
* 1 c. plus 2 Tbl. granulated sugar
* 4 lg. eggs, at room temperature
* 2 Tbl. grated lemon zest (about 1-2 lemons)
* 2 Tbl. freshly squeezed lemon juice
* 1 c. unsalted butter, melted and cooled
* ¼ c. sour cream
* 1 tsp. vanilla extract
Syrup:
* 3 Tbl. granulated sugar
* 3 Tbl. freshly squeezed lemon juice
Glaze:
* 1 c. confectioners’ sugar
* 2-3 Tbl. freshly squeezed lemon juice
For cake: heat oven to 350. Grease & flour a 9 x 5" loaf pan. In a medium bowl, combine flours, baking powder, baking soda & salt. Whisk to blend and set aside. In bowl of an electric mixer, combine sugar, eggs, lemon zest & lemon juice. With mixer on low, blend in melted butter. On low, mix in half of dry ingredients just until incorporated. Beat in sour cream & vanilla until combined. Mix in remaining dry ingredients, again just until incorporated. Transfer batter to prepared pan. Bake 20 min, then rotate pan & reduce oven temp. to 325. Continue baking 30-35 min, or until a toothpick inserted in center comes out clean. Let cool in pan at least 15-20 min. Turn cake out of pan and transfer to a wire rack set over a baking sheet.
For syrup: combine sugar and lemon juice in a small saucepan over medium heat, cooking just until sugar is completely dissolved. Poke top of warm cake all over with a toothpick or skewer and pour lemon syrup over top.
For Glaze: When cake is completely cool, combine confectioners’ sugar & lemon juice in a small bowl and whisk to blend until smooth. Drizzle glaze over top of cake. Let stand briefly until glaze sets. Slice and serve.