Add butter to sugar mixture and whip on medium speed until pale and fluffy. Mix in eggs one at a time, adding in vanilla with last egg.
In (microwave safe) liquid measuring cup used to measure milk, whisk together the milk with sour cream. Heat mixture in microwave just until no longer cold (about room temp).
Remove from oven and allow to cool 5 minutes in loaf pan, then invert loaf onto a wire rack.
Combine lemon juice and sugar in a bowl and heat in microwave on HIGH power and heat in 15 second intervals, whisking between intervals until sugar has dissolve and mixture is hot.
Brush top of bread with the lemon glaze (it will take several coats but use it all. Give it a second between coats to absorb as needed).
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