• Preheat oven to 350°F and grease a 9 x 5-inch loaf pan.

Make the Loaf Batter

• Combine flour, baking powder, salt, and lemon zest in a medium bowl. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together at medium-high speed for 5 minutes. Scrape the sides of the bowl with a spatula.
• Add eggs, vanilla extract and lemon juice. Beat until combined.
• Add ½ the flour mixture, sour cream, and buttermilk. Mix until combined.
• Repeat with remaining flour mixture until fully combined.

Bake the Lemon Loaf

• Pour batter into prepared loaf pan and bake in a preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out mostly clean.
• Let lemon loaf cool for 10 minutes in the pan before transferring to a cooling rack to cool completely.

Make the Icing

• Combine powdered sugar and lemon juice in a small bowl. The icing should be thick and white, not clear or thin.
• Add more powdered sugar if the consistency is too thin or add more lemon juice if it’s too thick.

Frost the Loaf

• Frost the cooled lemon loaf with a spatula or butter knife.
• Let the icing sit for 5 to 10 minutes to set before slicing.