Step 1

Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.

Step 2

In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3–4 minutes.

Step 3

Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.

Step 4

In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.

Step 5

In a separate medium bowl, whisk together the flour, baking powder, and salt.

Step 6

Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.

Step 7

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.

Step 8

Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.

Step 9

Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.

Step 10

Transfer to a serving platter, slice, and serve.

Step 11

Enjoy!