Cake:

Preparation:

• - Preheat the oven to 165°C (325°F). Grease and line a 20-22cm (8-9 inch) loaf pan with parchment paper.

Mixing the Batter:

• - In a large bowl, whisk together the eggs and sugar until well combined.
• - Add the lemon juice, lemon zest, melted butter, and sour cream to the bowl. Mix until smooth.

Incorporating Dry Ingredients:

• - Sift the flour and baking powder into the bowl with the wet ingredients.
• - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Baking:

• - Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• - Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Syrup:

Preparing the Syrup:

• - While the cake is baking, combine the sugar, water, and lemon juice in a small saucepan.
• - Bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved.
• - Remove from heat and set aside to cool slightly.

Glaze:

Making the Glaze:

• - Mix powdered sugar with enough lemon juice to achieve a thick yet pourable consistency. Adjust the amount of lemon juice as needed.

Assembly:

Cooling and Soaking:

• - Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes.
• - Carefully remove the cake from the pan and transfer it to a wire rack placed over a baking sheet or plate.
• - While the cake is still warm, brush the top and sides generously with the prepared lemon syrup. Allow the cake to cool completely.

Finishing Touches:

• - Once cooled, drizzle or spread the lemon glaze over the top of the cake.
• - Slice and serve the lemon cake at room temperature. Enjoy!
• These instructions will guide you through creating a delightful Lemon Cake with a moist crumb and citrusy flavors, enhanced by a sweet lemon syrup and glaze.