Preheat the oven to 350F degrees. Grease and flour an 9×5-inch loaf pan, or line with parchment paper (preferred for cooling later)

Melt butter in a sauce pan

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside

In a large mixing bowl, with a electric mixer or stand mixer on medium speed, mix the granulated sugar and the eggs for 2 minutes. The extra time helps to incorporate more air into the batter which makes the loaf more fluffy.

Add the melted butter and the oil. Mix to incorporate

Add the vanilla, lemon zest and lemon juice. Mix on medium speed until all ingredients are combined

Add in the sour cream or buttermilk and mix well.

Add half of the the dry ingredients to the wet. Mix until almost incorporated and add the rest. Don’t over mix. You can finish mixing by hand to avoid over mixing.

Pour the mixture into the prepared loaf pan

Bake for 50 minutes or until an inserted knife comes out clean and the top feels firm to the touch. If after about 30-40 minutes you can cover with foil if the top is getting too brown.

Cool completely. Once the loaf is cool, prepare your glaze by mixing all ingredients together

Whisk together the powdered sugar, cream/milk, and lemon juice until smooth. Add in more powdered sugar or cream as needed to reach desired consistency.

Pour all over the top of the loaf. I like to use parchment paper to line the pan because I like to pour the icing on top with the loaf in the pan, let the icing dry and then remove from the pan and cut. This creates a more concentrated layer on icing on top. I you remove from the pan and then pour icing, a lot of the icing will end up running down the side and there will be less on top. Do whichever you prefer!