Lemon Bread

For the Lemon Cake
1 1/2 cups cake flour
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
8 large eggs, at room temperature
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
2 cups (1 pound, the whole box!) unsalted butter, melted and cooled
1/2 cup sour cream, at room temperature
2 teaspoons pure vanilla extract

For the Lemon Syrup
1/3 cup fresh lemon juice
1/3 cup sugar

For the Lemon Glaze
2 cups powdered sugar
4-6 Tablespoons fresh lemon juice