Preheat oven to 350°F. Coat a 9x4" loaf pan with butter, oil, or cooking spray. Add a parchment paper sling and also coat that with butter or cooking spray.
In a medium sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream together the butter and granulated sugar.
Add in vanilla and one egg at a time, mixing well after each addition. Add the sour cream, lemon juice, and zest. Combine well.
Slowly add the flour mixture. Add about half, mix just until the flour disappears. Scrape down the sides and add the rest of the flour. Combine just until the flour is gone, do not over mix.
Pour the batter into the prepared loaf pan. Bake until a toothpick inserted into the cake comes out clean or with just a few dry crumbs (not wet or gooey). Let the cake rest for about 15 minutes before pulling it out of the baking pan onto a cooling rack.
Bake for 40-50 minutes, the top will be golden and cracked on top. If the cake is getting too dark, cover with foil until done baking. Toothpick inserted into the cake should come out clean or with just a few dry crumbs (not wet or gooey).
Let the cake rest for about 15 minutes before pulling it out of the baking pan onto a cooling rack.
Once the cake is completely cooled, mix the powdered sugar with the lemon juice for the glaze. Drizzle over the top of the cake.