• Preheat the oven to 350℉. Spray a 9x5-inch loaf pan with cooking spray or line with parchment paper. Set aside for later.

  ^{* If using parchment paper, I recommend spraying the loaf pan first (all sides and bottom) and then pressing the parchment paper into the pan. The spray will help the paper adhere and stay in place.}
• In a large mixing bowl, whisk together the flour, baking powder, and salt.
  1¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon table salt
• In a separate smaller bowl, whisk together the sugar, sour cream, oil, lemon juice, lemon zest, eggs, and vanilla extract until combined.

  ^{* I just use the same whisk to mix both dry ingredients and then the wet ingredients.}
  1 cup granulated sugar, 1 cup full-fat sour cream, 1/2 cup canola or vegetable oil, 3 tablespoons freshly squeezed lemon juice, 2 tablespoons lemon zest, 2 large eggs, 1 teaspoon vanilla extract
• 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.
• Evenly spread the batter into the prepared loaf pan.
• Bake for 45-55 minutes to 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.}
• 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.

Make The 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.
  1 cup powdered sugar, 2 tablespoons freshly squeezed lemon juice
• Use a fork to drizzle it 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.