Preheat oven to 350°F. Line a grease a nonstick loaf pan.

Add white sugar to the bowl of your stand mixer fitted with the whip attachment. Add zest of 3 lemons and mix until combined.

Add two eggs and turn mixer to medium-high speed. Whisk for 5-10 minutes until pale, light, and fluffy.

In the meantime, sift together flour, baking soda, baking powder, and salt into a large mixing bowl.

Also melt your butter in a small sauté pan until browned and let cool. Pour into a large bowl and mix with sour cream, heavy cream, and the juice of 3 lemons.

When your egg mixture is whipped, turn mixer speed down to low and slowly drizzle in vegetable oil to emulsify.

After your oil is emulsified, turn mixer speed to medium and alternate adding dry ingredients and wet ingredients in batches of 3. Star and end with dry.

Remove bowl from mixer and scrape sides and bottom with a spatula to make sure it's combined. Pour cake batter into loaf pan and bake for 45-55 minutes.

Remove from oven and let cool. While cooling, to add more lemon flavor, drizzle with lemon juice or a lemon simple syrup.

Once cooled, slice and garnish with lemon zest.