• Spray a 8x4” loaf pan with cooking spray and line it with a strip of parchment paper, leaving some hanging over the sides. This will help you lift the loaf out later. Preheat the oven to 350°F.
• In a medium bowl, whisk together the flour, salt, and baking powder.
• In a separate small bowl, whisk the sour cream, lemon juice, and vanilla until smooth. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, sugar, and lemon zest on medium speed for about 2 minutes, until light and fluffy.
• With the mixer on medium-low, add the eggs one at a time, mixing just long enough until each egg is incorporated. Don’t overmix.
• Turn the mixer to low and alternate adding the flour mixture and sour cream mixture. You'll add half the dry ingredients first. Mix partially, then add all the sour cream. Mix most of the way and then add the last of the dry ingredients.
• Mix the batter until just combined, then use a rubber spatula to scrape the sides and bottom of the bowl. Give everything a final stir by hand.
• Pour the batter into the prepared pan and bake at 350℉ for 50–60 minutes, or until the lemon loaf is golden, risen, and a toothpick inserted in the center comes out with moist crumbs.
• Let the loaf cool in the pan for 15 minutes. Then, use the parchment sling to lift it out and let it cool completely on a wire rack.

Make the Icing:

• In a small bowl, stir together 1 cup powdered sugar and 1 tablespoon + 1 teaspoon lemon juice. The icing should be thick and spreadable. Add another 1 teaspoon of lemon juice if the icing is too thick.
• Spread the icing over the cooled loaf, slice, and enjoy!