Preheat and Prep: Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray or line with parchment paper.

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
2. Combine Wet Ingredients: In a separate smaller bowl, whisk together the sugar, sour cream, oil, lemon juice, lemon zest, eggs, and vanilla extract until combined.
3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and use a spatula to gently mix until a combined batter forms. Stop mixing right when it’s combined and no flour pockets or big flour streaks remain in the batter.
4. Bake: Evenly spread the batter into the prepared loaf pan. Bake for 45-55 minutes or until a toothpick inserted into the center comes out with crumbs on it. If the top is getting too browned, but the bread is still not done, loosely lay a piece of tin foil over the loaf pan for the last 10-15 minutes of the bake time.
5. Cool: Remove the loaf pan from the oven and let it cool, in the warm pan, for about 20-30 minutes. Remove the bread from the loaf pan and place it on a cooling rack to cool completely before adding the glaze on top.
6. Make Lemon Glaze: Once the lemon loaf has completely cooled, prepare the lemon glaze by mixing together the powdered sugar and fresh lemon juice in a small bowl.
7. Glaze and Serve: Use a fork to drizzle the glaze over the cooled lemon loaf, or you can put the glaze inside a Ziploc sandwich bag and snip a small piece off from the corner. Doing this will create a more uniform glaze if wanted.