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In a bowl, whisk together the flour, baking powder, and salt, then set it aside.
In another bowl, mix the sugar with the lemon zest, ensuring the zest is well incorporated into the sugar.
Gradually add the eggs one at a time, whisking until each is fully blended into the mixture.
Stir in the sour cream, oil, lemon juice, and vanilla until the mixture is smooth.
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to over-mix.
Pour the batter into a loaf pan lined with parchment paper.
Bake in a preheated oven at 350°F for about 50 minutes.
Once baked, let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
For the icing, combine powdered sugar, vanilla, and fresh lemon juice until you achieve a thick and creamy consistency.
Spread the lemon icing over the cooled loaf and allow it to set for 20 to 30 minutes before slicing.