Preheat your oven to 350°F (175°C).

Line a 9×5-inch loaf pan with parchment paper, ensuring the edges overhang.

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

In a large bowl, using an electric mixer, beat the eggs and granulated sugar together until light and fluffy, about 5 minutes.

Add the softened butter to the fluffy egg mixture and beat until well incorporated.

Stir in the vegetable oil, fresh lemon juice, lemon zest, and vanilla extract.

Gently fold half of the dry ingredients into the wet batter.

Add the sour cream, mixing thoroughly, then incorporate the remaining dry ingredients.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 45-55 minutes, until a toothpick inserted comes out clean.

Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and heavy cream until smooth.

Once the loaf is cooled, drizzle the glaze over the top and let it set for at least 30 minutes before slicing.