Cake batter :

1. Preheat your oven to 350°F / 180°C and line a 9-10 inch / 22-25 cm long rectangular loaf pan with parchment paper or grease with baking spray.
2. In a bowl, mix together the lemon zest with the powdered sugar and set aside.
3. In a large bowl, beat the softened butter with an electric whisk for 2-3 minutes until you have a soft butter, then add the sugar infused with lemon zest and mix again for 1 minute.
4. Add the eggs one at a time and the vanilla while mixing with an electric mixer between each addition to incorporate them well.
5. Finish by adding the lemon juice, sour cream and then the dry ingredients, flour, baking powder and salt and gently fold in with a spatula and mix until smooth.
6. Pour the batter into the cake pan and lightly smooth the top.
7. Bake for about 55 to 60 minutes.
8. Check for doneness by inserting a toothpick into the center of the cake, which should come out clean if the cake is cooked through, otherwise extend the baking time by 5 minutes.
9. Allow your cake to cool completely in the pan before removing from the pan.

Lemon Glaze :

1. Place all ingredients in a bowl, confectioner's sugar, heavy cream and lemon juice and mix with a fork until creamy and smooth.
2. If the mixture is too liquid add confectioner's sugar and if it is too thick add more heavy cream
3. Pour the glaze over the cake and serve.