Preheat oven to 325 degrees F

In a stand mixer, cream together butter and sugar. Add in lemon extract and vanilla and mix 20 seconds.

Add lightly beaten eggs, sour cream, and lemon juice and zest. Mix until incorporated.

In a separate bowl whisk together the flour, baking powder and salt.

Slowly add the dry ingredients to the wet.

Pour into 2 disposable baking loaf pans (7 x 2.5 x 1.5)

Bake for 45-60 minutes until edges are golden brown, and a butter knife inserted into the center comes out clean.

Let cook for 20 minutes on a cooling rack.

Meanwhile, prepare the glaze for the top by mixing together the ingredients in a bowl. Adjust thickness by adding additional powdered sugar until you get to desired rate.

Once bread is cooled, spread glaze evenly over the top of both loaves.