Generously coat an 8x4" loaf pan with nonstick vegetable oil spray or room-temperature butter. Whisk dry ingredients, squeeze lemons for juice, and cool lemon syrup. Beat butter, sugar, vanilla, zest, and eggs, then mix in dry ingredients and milk; fold the batter. Create a shallow cut on the batter before baking. Pour warm lemon syrup over the baked cake for extra flavor and moisture.
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