Lemon Loaf Bread (Better Than Starbucks!)

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk sugar and eggs until light and fluffy. Slowly whisk in the oil. Stir in the sour cream, lemon zest, lemon juice, and vanilla extract until combined.

Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Let the loaf cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.

To make the glaze, whisk together the sifted powdered sugar and lemon juice. Add milk or cream until you reach a thick, pourable consistency.

Pour the glaze over the completely cooled loaf. Let it set for 20-30 minutes before slicing.