This cake is a little piece of heaven! If you love lemon this will be your new favorite dessert! Use only fresh lemon juice for this recipe, nothing else compares! Recipe from The Barefoot Contessa Cookbook
1/2 pound butter at room temperature
2 1/2 cups organic sugar (2 cups goes into the batter)
4 extra-large eggs at room temperature
1/3 cup fresh lemon zest (about 6-8 lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
3/4 cups fresh squeezed lemon juice (1/4 cup juice goes into batter)
3/4 cup sour cream
1 teaspoon vanilla extract
1/2 (remaining) cup fresh squeezed lemon juice
1/2 (remaining) cup sugar
2 cups powdered sugar
3 1/2 tablespoons fresh squeezed lemon juice
Preheat oven to 350`. Grease and line the bottom of two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans with parchment paper (don’t skip this step).
Cream butter and sugar in an electric bowl fitted with a paddle attachment, for about 5 minutes or until light and fluffy. With the mixer on medium speed, add eggs one at a time, and the lemon zest.
Sift together the flour, baking powder, soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the sour cream and vanilla. Add the flour and sour cream mixtures alternately to the batter beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
In a small saucepan combine 1/2 cup sugar with 1/2 cup lemon juice over low heat until the sugar is dissolved. Turn off the heat.
When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
For the glaze, combine the powdered sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.