Whisk flour, baking powder, baking soda, and salt together, set aside.

Beat butter until smooth. Add sugar and lemon zest and beat until light and fluffy.

Add eggs one at a time, fully incorporating after each addition. Add vanilla.

Add flour and milk alternately, beginning and ending with flour (2 additions of flour and 1 of milk). Fully incorporating after each addition.

Add sour cream and lemon juice and mix until combined.

Spoon or pipe batter into pan.

Bake for 20-25mins or until a toothpick inserted into the center comes out mostly clean.

Cool in pan for 10mins, then turn loaves out onto wire rack.

While the loaves are still hot, poke with a toothpick or skewer and immediately brush with syrup. Allow to cool completely. Once cooled, drizzle glaze over top.

Place lemon juice and sugar into a small saucepan. Cook over medium heat, stirring often, until simmering and all sugar has dissolved. Set aside until loaves are ready.

Place powdered sugar and water into a measuring cup. Stir with a fork until fully combined. Drizzle over loaves. Top with lemon zest if desired.