Citrus Loaf Cake

Preheat the oven to 350 degrees F. Spray two 9-by-5-by-3-inch loaf pans with nonstick cooking spray.

Add flour, baking powder, baking soda, and salt together in a medium bowl, whisking with a fork to combine.

Put the sugar, eggs, lemon and orange zest, and lemon juice to a food processor. Pulse until well combined, mixture will be pretty liquidy. While the motor is still running, pour the butter slowly through the feed tube, processing until all butter is in the batter and is combined. Finally add the sour cream and vanilla, pulsing until sour cream is fully incorporated. Transfer the mixture to a large mixing bowl.

Sprinkle the flour mixture, one third at a time, over the citrus batter, making sure to gently fold and not over mix.

Divide the batter evenly between the prepared pans. Bake for 20 minutes, rotate pans, reduce oven temperature to 325 degrees F and bake for another 30 minutes or until a cake tester comes out clean. Let cool in the pans for 15 minutes, then turn onto a cooling rack. Loaves can be served warm or at room temperature.