Preheat the oven to 350 and prepare a loaf pan with grease or parchment. Set to the side.
In a medium-sized bowl, combine the flour, baking soda, baking powder, and salt. Set to the side.
Zest the lemon rind in a small bowl. Once the zest has been collected, juice the lemon in a small bowl and set to the side.
In a medium-sized bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter with the sugar until light and fluffy, about 2-3 minutes. Add in the eggs, followed by the sour cream, lemon juice, lemon zest, and vanilla. Mix to combine and scrape down the sides of the bowl as needed.
Add the dry ingreidents to the butter mixture, alternating with the milk. Mix on low until combined.
Add the batter to the prepared pan and bake in the oven for 50-60 minutes, or until a toothpick runs clean from the cake.
While the cake is baking, make the glaze. Combine the lemon juice, heavy cream, and powdered sugar in a bowl. Whisk until desired consistency is reached.
Let the cake cool completely in the pan. When the cake is cool, take it out of the pan and pour the glaze on top. Top with a dusting of lemon zest.
