Instructions:

Preheat Oven:
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.

Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream Butter and Sugar:
In a large bowl, beat softened butter and sugar together until light and fluffy, about 3-4 minutes.

Add Eggs and Flavorings:
Add eggs one at a time, beating well after each addition. Mix in lemon juice, lemon zest, vanilla, and sour cream until smooth.

Add Dry Ingredients:
Gradually add dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

Bake:
Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make Lemon Icing:
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust consistency with more lemon juice if needed. Stir in zest if using.

Glaze the Cake:
Once the cake is completely cool, drizzle icing over the top. Let set for a few minutes before slicing.

Serve:
Slice and serve with tea, coffee, or as a refreshing dessert. Enjoy!