Lemon Loaf with Sour Cream: Velvety and Golden Baked Result

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined; set aside.
3. In a large bowl, cream the softened butter and granulated sugar on medium-high speed for about 3 minutes until pale and fluffy.
4. Beat in the eggs one at a time, then mix in the lemon zest and vanilla extract, scraping down the sides of the bowl.
5. Reduce mixer speed to low. Alternately add the flour mixture and the sour cream/lemon juice mixture to the butter mixture, starting and ending with the flour. Mix until just combined.
6. Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the loaf in the pan for 10 minutes before transferring to a wire rack.
8. Whisk together powdered sugar, lemon juice, and milk until smooth, then pour over the slightly warm loaf.