Preheat the oven: Set your oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper for easy removal and grease with butter or nonstick spray.
Mix dry ingredients: Combine the flour, baking soda, salt, baking powder, and a medium bowl and whisk to combine.
Cream the butter and sugar: Beat the butter and sugar in a large basin for two to three minutes or until light and fluffy, using a hand mixer or stand mixer.
Add wet ingredients: Add the lemon juice, lemon zest, and vanilla essence after beating in the eggs one at a time. The mixture may look slightly curdled—this is normal due to the lemon juice.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the sour cream. The dry components should be used first and last. In order to prevent a dense loaf, mix only until mixed.
Bake the loaf: After the loaf pan is ready, pour the batter into it and level the top. A toothpick inserted in the center should come out clean after 45 to 55 minutes of baking. After 40 minutes, cover with foil if the top browns too soon.
Cool and glaze: After 10 minutes of cooling in the pan, move the loaf to a wire rack to finish cooling. Drizzle with lemon glaze (see below) once cooled.
