About 2 teaspoons salted butter, softened, for pan

About 2 teaspoons flour, for pan

4 - 6 lemons, scrubbed

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

1 stick unsalted butter, softened

1 cup plus 8 tablespoons sugar, divided

3/4 teaspoon kosher salt

2 whole large eggs plus 1 large yolk

1 cup (full-fat) sour cream

1 teaspoon vanilla extract

1. Prep: Butter and flour a loaf pan (about 9 x 5 x 3-inches). Heat oven to 350 degrees.

2. Juice: Zest and juice lemons; measure out 2 tablespoons zest and ½ cup strained juice. Sift together flour and baking powder.

3. Buzz: Measure 1 cup plus 1 tablespoon sugar into the food processor (set aside remaining 7 tablespoons). Drop in zest and salt. Buzz to fine lemon-scented sand. Drop in butter and process to a paste. Pour in ¼ cup lemon juice, the eggs, yolk, sour cream, and vanilla; process smooth, scraping down sides of bowl as needed. Slide in flour mixture and pulse just to combine. Don’t fret over a few lumps.

4. Bake: Scrape batter into the prepared pan. Bake until cake is golden brown on top and a toothpick stabbed in the center comes out flecked with crumbs, about 55 – 60 minutes. Cool 10 minutes. Run a blunt knife around the sides to loosen edges. Turn out onto a rack set over a rimmed baking sheet.

5. Glaze: While cake is baking, make glaze. Pour remaining sugar and remaining juice into a small saucepan. Simmer until sugar has dissolved and syrup thickens a bit, about 3 minutes. Brush glaze over top, sides and bottom of warm lemon loaf. You may not need all the glaze. When cool (or just barely warm), slice and serve.