1

Preheat oven to 350°F. Butter and flour 2 loaf pans. 8-inch loaf pans would work best, but you can use 9-inch loaf pans if you don't mind the loaves a little flatter.

2

Sift together flour and baking powder; set aside.

3

Place sugar and lemon zest in a large mixing bowl, and rub together until the sugar is lemon-scented and a bit clumpy. Add the eggs and beat with a whisk until the mixture is a light lemon color and thickened a bit. Whisk in sour cream, then salt, then rum and lemon juice.

4

Gently whisk in the flour in four parts, then whisk in the butter in three parts. You'll have a thick, pourable batter flecked with lemon zest.

5

Pour the batter into the prepared pans and bake for 50 to 55 minutes, or until toothpick inserted in center comes out clean.

6

While the loaves are baking, prepare simple syrup. Boil together sugar and water and stir until sugar is dissolved. Remove from heat and add the lemon juice.

7

Turn the loaves out of their pans onto a cooling rack and brush liberally with the lemon syrup, repeat brushing as you feel necessary. Let cool.