Line a 5-inch by 9-inch loaf pan with parchment paper, in a way to create handles on the side. To be able to lift the loaf easily once it's done. Spray with nonstick cooking spray and set it aside.
In a medium bowl, whisk together: flour, salt, baking soda, and baking powder. Set aside.
In a large bowl, using a hand mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes.
Add eggs one at a time, mixing after each addition until well combined.
Then, add sour cream, lemon zest, and lemon juice, and mix until combined, about 30 seconds.
Combine Dry and Wet Ingredients:
With the mixer on low, add one-third of the flour mix and half of the milk. Mix until mostly combined. Add another one-third of the flour and the remaining milk. Finish by adding the last third of the flour and mix just until incorporated. Avoid over mixing.
Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs on it.
Remove from oven when ready and let it cool in the pan for 10 minutes, before lifting it up and transferring it to a wire rack to cool completely.
In a medium bowl, whisk together confectioners' sugar and fresh lemon juice, and lemon zest until no lumps remain and the mixture has a smooth consistency. The mixture should be thick enough to coat the back of a spoon but still, maintain a drizzle consistency.
If needed, add another teaspoon of lemon juice, or more sugar.
Drizzle glaze over the cooled loaf, let it settle before slicing and serving.