Lemon Loaf Cake

Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.

Beat butter and sugar with an electric mixer in a large bowl until fluffy and lighter in color. Add eggs one at a time, beating well after each addition. Beat in sour cream, vanilla, and lemon zest; beat for 2 minutes. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Add flour mixture to butter mixture, beating until just incorporated. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Cool in the pan briefly before removing to a wire rack to cool completely.

To make the glaze: Whisk confectioners' sugar and lemon juice together in a medium bowl until smooth. Place cooled cake on a serving plate and pour glaze over entire cake; allow glaze to dry before serving.