• Pour the boiling water into a large measuring cup. Dip the mint in the water for 5 seconds and immediately remove. Discard water and set mint aside.
• Place the lemon juice and sugar in a heat prove pan over a medium heat and allow to boil.
• Pour in the lemon sugar mix in a food processor add the mint and pulse until the mint is thinly chopped.
• Place in a container and refrigerate over night.

To Make the Cake

• Make sure all of the ingredients are at room temperature. Grease 8.3"x 3.5" loaf pan and preheat oven to 340F.
• In a bowl, sift the flour and baking powder and baking soda, mix to combine.
• Using a measuring  cup, place the sour cream, lemon mint syrup and vanilla extract and mix to combine,
• In a bowl of a standing mixer, beat the butter and sugar and lemon zest on medium speed for 4-5 minutes or until you have a light and airy mix.
• Change speed to low and add the eggs one at a time waiting for each egg to fully incorporate before adding the next.
• Scrap the sides and bottom of the bowl to make sure all the ingredients are fully combined.
• Add the flour mixture alternating with the sour cream mixture in 4 additions, starting and finishing with the flour mixture.
• Pour the batter into the greased pan and bake for 45-50 minutes or until a toothpick comes out clean from the center of the cake.
• Remove form the oven and wait 10-20 minutes before removing the cake out of the pan.