Preheat the oven to 350 degrees F.
Line a 9x5 in loaf pan with parchment paper for easy removal. Or you could spray the pan with nonstick spray. (Or line with foil; be sure to grease.)
In a medium bowl, whisk together the dry ingredients: 1 and 3/4 cup flour, 1 cup sugar, 1 and 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
Use a microplane grater
to zest 2 large lemons into the dry ingredients. You want at least 2 tablespoons. Whisk it all together and set aside.
In a small bowl, microwave 1/4 cup butter until melted. Set aside to cool a bit.
In another large bowl* or stand mixer, add the wet ingredients: beat 2 large eggs until combined and smooth. Add 1/4 cup oil, 1 cup sour cream, and 1/3 cup lemon juice.
Add in the melted butter. Stir it all together.
Add the dry ingredients (and then wipe out the dry bowl and put it back in your cupboard.) Stir until combined. Make sure that everything is incorporated, but do not over beat. A few lumps are ok. See photos above to see the batter.
Pour the batter into the prepared pan and smooth out the top.
Bake at 350 for about 45-52 minutes. Every oven is different, so start checking early. The bread is done when there are brown spots on top and a toothpick, when inserted in the center, comes out with no wet batter on it.
Let the pan cool on a wire rack for 20 minutes before lifting the bread from the pan. Let the bread continue cooling on the wire rack while you make the glaze.
To make the glaze, add 2 cups of powdered sugar to a medium bowl. If it looks rather clumpy, sift it through a strainer so that you don't have lumps in your glaze.
Add 3 tablespoons lemon juice to the bowl and use a whisk to combine. Add more lemon juice if necessary to get a glaze consistency that easily drips off of a spoon.
Glaze the bread in increments. Add about 1/3 of the glaze to the cooled bread and spread to the edges, letting it drip down the sides. Allow the glaze to set for 10-20 minutes until it has formed a crust. (Stick it in the fridge or freezer to speed this up.)
Add another 1/3 of the glaze and let set as before.
Add the rest of the glaze and let set completely. You don't have to add the glaze in stages like this, but it's the best way to get a really thick glaze on top of the bread.
Slice the bread and serve!
Store the bread covered on the counter for 2-3 days. After that, store in the fridge.
This bread can be frozen and served later! Let thaw on the counter in the container that you froze it in (sealed).