Very Lemony Cake

Ingredients

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups (600 ml) granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup (80 ml) grated lemon zest (6 to 8 large lemons)
• 3 cups (720 ml) flour
• 1/2 teaspoon (2.5 ml) baking powder
• 1/2 teaspoon (2.5 ml) baking soda
• 1 teaspoon (5 ml) salt
• 3/4 cup (180 ml) freshly squeezed lemon juice, divided
• 3/4 cup (180 ml) plain yogurt or sour cream,
• 1 teaspoon (5 ml) pure vanilla extract

Method

1. Preheat the oven to 350 degrees F (175°C). Pam two (8 1/2 by 4 1/4 by 2 1/2-inch (22x11x6 cm)) loaf pans, or a Bundt pan.
2. Cream the butter and 2 cups (480 ml) granulated sugar in the bowl of an electric mixer until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup (60 ml) lemon juice, the yogurt or sour cream, and the vanilla.
4. Add the flour and yogurt 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.
5. Combine 1/2 cup (120 ml) granulated sugar with 1/2 cup (120 ml) lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
6. When the cakes are done, allow them to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan, then spoon the lemon syrup over them. Allow the cakes to cool completely.