Preheat oven at 325, spray an 8x4 inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and along the side
In a large mixing bowl with an electric mixer, cream the butter with the sugar at medium speed until light colored ( Don't skip this process it should take 3 minutes) add the eggs one at a time and beat in well after addition, scraping down the sides of the bowl. Beat in lemon zest, lemon juice, and vanilla
In a separate bowl, whisk together well the flour, salt, baking soda, and baking powder. With the mixer on low add the flour mixture to the butter mixture alternately with sour cream, starting with ⅓ of the flour, ½ of the sour cream, ⅓ of the flour, and last of the sour cream, then the last of the flour
Pour into an 8x4 inch loaf pan and level the batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the center comes out clean
Allow to cool in pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from the pan. Allow cooling on a cooling rack
While the loaf is still warm, prepare the glaze, adding enough lemon juice to make it a pourable glaze. Pour over the loaf and allow it to cool down completely. Slice and enjoy
