• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray and line with parchment paper, leaving a 1-inch overhang on both sides.
• Sift together 1 ½ cups all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt in a medium bowl.
• Add ½ cup softened unsalted butter and 1 cup granulated sugar to a large bowl and beat with a hand mixer or stand mixer fitted with the whisk attachment until light and creamy, about 2-3 minutes.
• Add 3 eggs, 1 teaspoon vanilla extract, 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and ⅓ cup sour cream to the sugar mixture and mix until combined. Add the flour mixture and mix until incorporated.
• Spread the batter evenly into the prepared loaf pan. Bake for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove the pan from the oven and let it cool completely.

Lemon Glaze

• Add 1 cup powdered sugar, 1 tablespoon fresh lemon juice to a small bowl, then add the 1-3 tablespoons milk 1 tablespoon at a time until it reaches your desired consistency. Spread evenly on top of the cooled bread.