• Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan with non-stick oil spray.
• In a measuring cup or bowl, mix milk and lemon juice. The milk will curdle, and that is perfectly fine. Set it aside.
• Sift the flour, baking powder, baking soda, and salt in a medium bowl, and whisk well to combine.
• In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Scrape down the sides and bottom of the bowl.
• Add sour cream, lemon zest, and vanilla, and beat again until everything is well combined.
• Turn the mixer speed to low and add dry ingredients and milk-lemon mixture alternatively in two batches; beat until just combined. Do not overmix.
• Scrape down the sides and bottom of the bowl as needed during the mixing process.
• Spoon the batter evenly into the prepared pan. The batter will be thick, so you may need a spatula to spread it in the pan.
• Bake the loaf cake for 40-50 minutes or until a skewer inserted in the center comes out clean.
• Remove the cake and transfer the pan to the wire rack. Allow the cake to cool completely in the pan before removing and glazing.

Glazing The Lemon Loaf Cake

• Combine the icing sugar with lemon juice in a small bowl to create a thick and glossy lemon glaze.
• Spoon the glaze over the top of the loaf, allowing it to drip down the sides. Allow the glaze to set for about 15 minutes before cutting.

Storing and Freezing Suggestions

• Keep the Lemon Loaf Cake in an airtight container at room temperature for 2-3 days.
• Or refrigerate the loaf tightly covered for up to a week.
• If you want to freeze it, let it cool completely; wrap the loaf tightly, without glazing, with freezer-safe plastic wrap, and place it in the freezer bag. Freeze the cake for up to a month. Then, thaw the cake completely before glazing and serving.