Preheat the oven to 350°F. Grease a 9x5-inch loaf pan.
Making the Cake:
In a medium mixing bowl, whisk together the gluten free flour blend, baking powder, and salt. Set aside.
Using an electric mixer, cream together the butter and sugar in a large mixing bowl.
Add the eggs, one at a time, and beat until completely combined.
Add the sour cream, lemon juice, lemon zest, and vanilla extract and beat until completely combined. Use a rubber spatula to scrape down the sides of the bowl as needed.
Stir in the flour mixture, one-half at a time, until just combined.
Transfer the batter to the prepared pan and spread evenly.
Bake for 45-50 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Cool the cake in the pan on a wire rack for 1 hour, then remove the cake from the pan. Allow the cake to finish cooling on the wire rack.
Making the Glaze:
In a small mixing bowl, stir together the glaze ingredients until smooth. Pour the glaze over the cake and allow to set for a few minutes before serving.
Notes
Zest the lemons before juicing them. It’s much easier to zest the whole lemon before slicing it in half to juice.
Use room temperature butter, eggs, and sour cream. Room temperature ingredients combine together more easily and completely.
Cool the cake completely before adding the glaze. The glaze will slide right off a warm cake.