Preheat oven to 325 degrees F. Grease and flour an 8x4-inch loaf pan and line with parchment paper that covers the bottom and long sides with an inch extending past the top of the pan.

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the lemon zest, lemon juice and vanilla.

In a separate bowl, whisk together the flour, salt, baking soda and baking powder. Add the flour mixture to the butter mixture alternately with the sour cream, beating well after each addition.

Pour into the prepared pan and bake for 55-60 minutes or until a cake tester inserted in the center comes out clean.

Allow to cool in the pan for 15 minutes before removing from the pan to a wire rack to cool.

Meanwhile prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top and sides of loaf. Cool completely.