Preparation Steps

• Preheat the oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan or a bundt pan; set aside.
• In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, cream the room-temperature butter and granulated sugar with an electric mixer on medium-high until light and fluffy, about 3 to 4 minutes.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
• With the mixer on low, add the flour mixture in three additions alternating with the sour cream and milk (begin and end with the flour). Mix until just combined; do not overmix.
• Fold in the fresh lemon juice by hand until evenly distributed. Scrape the batter into the prepared pan and smooth the top.
• Bake for 50 to 60 minutes (for loaf) or 45 to 55 minutes (for bundt) until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden.
• Allow the cake to cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before glazing.
• For the glaze: whisk the powdered sugar with lemon juice (about 2 to 3 tablespoons) until smooth and pourable. Adjust thickness with more sugar or lemon juice as needed.
• Drizzle the glaze over the cooled cake. Let the glaze set for 10 minutes, then slice and serve.