Pucker Up Lemon Loaf

Lemon Syrup

To make the lemon syrup, in a small pot over medium-high heat, comb the lemon juice and ¼ cup sugar. Bring the mixture to a boil and let it boil for about 1 minute. Remove from the heat and set aside.

Lemon Loaf

Preheat oven to 350°F.
On a large pice of parchment paper, sift the flour, baking powder, baking soda and salt. Set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the lemon zest and beat again.
In a pique measure cup, whisk together the sour cream, lemon juice and vanilla.
Turn the mixer speed to low and add the dry and liquid ingredients alternately, beginning and ending with the dry. Scrape down the sides of the bowl at least twice during the mixing process. Spoon the batter evenly into the prepared pans.
Bake for 50 to 60 minutes, or until a wooden skewer inserted in the center of a loaf comes out clean. The tops will have a lovely rise on them and be golden brown.
Remove the loaves from the oven and allow them to cool in the pans for about 5 minutes.

Lemon Syrup & Glaze

Using a long wooden skewer, poke the top of each loaf about 25 times. Use a pastry brush to coat the top of each loaf with lemon syrup. When the loaves are almost cool, you can remove them from the pans and allow them to cool completely on a wire rack. Place a piece of parchment paper or a cookie sheet under the wire rack.
For the lemon glaze, in a medium bowl, combine the icing sugar with enough lemon juice to create a thick and glossy glaze. Spoon the glaze over the top of each loaf, allowing it to drip down the sides.
Allow the glaze to set for about 30 minutes before cutting.