Lemon Loaf Cake

** 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.