Prepare the Cake

1. Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine the sugar and lemon zest. Rub the zest into the sugar using your fingers until it becomes fragrant and slightly moist.
4. Add the eggs to the lemon-sugar mixture, one at a time, beating well after each addition until the mixture is light and fluffy.
5. Stir in the sour cream, lemon juice, milk, vegetable oil, and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 55-60 minutes until a toothpick comes out clean. Cool in the pan for 20 minutes, remove from the pan and let cool on a wire rack until completely cool.

Make the Glaze

1. As the cake cools, whisk powdered sugar and 4 tablespoons of lemon juice in a medium bowl, adding more for a thinner glaze.
2. Once cool, drizzle the glaze over the cake, letting it drip down the sides. Let it set for 30 minutes before slicing. Serve and enjoy!