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Preheat oven to 325 F. Line a loaf pan with parchment paper.
In a large bowl cream together butter and sugar until light and fluffy.
Add eggs one at a time and mix in completely before adding the next egg. Mix for another 2 minutes.
Stir in the lemon zest, lemon juice, and vanilla extract.
In a separate bowl whisk together flour, salt, baking soda, and baking powder.
While continuing to mix, add in ⅓ of the dry ingredients, half of the sour cream, another ⅓ of the dry ingredients, the rest of the sour cream, and finally the last of the dry ingredients.
Fold in the cranberries.
Add batter to the lined loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before moving to a wire rack to cool completely.
In a medium-sized bowl add lemon juice and powdered sugar. Mix until smooth and no lumps remain.
Drizzle the glaze over your cooled cake. Let the glaze dry before serving.