Step 1

Preheat oven to 350 degrees.  Grease an 8×4 inch loaf pan.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt.  Using a hand mixer or stand mixer, beat the butter and sugar together until creamy.

Step 3

Reduce the mixer speed to stir.  Add the eggs one at a time, mixing just until barely incorporated. Scrape down the sides of the bowl and the beater several times.  Add the lemon juice and lemon zest, mixing just until slightly incorporated.

Step 4

Keeping the mixer on low speed, add the dry ingredients and the sour cream alternating between the two.  Pour the cake batter into the prepared pan.

Step 5

Bake in a preheated oven for about 45-55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.  Remove from the oven and cool for 10-15 minutes before inverting.  Carefully invert the cake onto a cooling rack. Let the cake cool for about 1 hour.

Step 6

Whisk the powdered sugar and lemon juice together until smooth.  Drizzle or brush over the cooled cake.