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Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease it.
In a large mixing bowl, combine the granulated sugar and zest of one lemon. Use your fingers to rub the zest into the sugar until it’s fragrant and looks slightly wet.
Pour in the melted butter and whisk until smooth. Add the two large eggs, vanilla extract, and juice of one lemon. Mix until fully combined and creamy.
Stir in the whole milk and sour cream. The batter will look silky and luscious.
In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry mix into the wet ingredients, being careful not to overmix.
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the loaf cool in the pan for 10 minutes, then lift it out onto a wire rack to cool completely before glazing.
In a small bowl, whisk together the powdered sugar and the juice of one lemon until smooth and pourable. Drizzle generously over the cooled loaf.
Slice into 12 even pieces, serve, and enjoy.