1. Preheat your oven to 350F. Spray a 9X5 in loaf pan with nonstick cooking spray. If you are choosing to do mini's, simply spray your four mini loaf pans and set aside. 

2. In a electric mixer, add eggs, sugar, sour cream, oil and beat until smooth and fluffy. Next, add in the lemon juice (or extract), lemon zest and stir well to combine. 

3. Mix in flour, baking powder, and salt on low until just combined. 

4. Pour batter into prepared baking pans. For the mini pans, bake for 20-25 minutes or until tooth pick comes out clean. For the full sized loaf pan, bake for 45-50 minutes. If you choose, you can tent foil over the loaf in the last 10 minutes to prevent excess browning. 

5. Allow the loaf to cool in the pan on top of a cooling rack for at least 30 minutes before flipping the loaf out to finish cooling. Let cool before glazing. 

Glaze:

1. For the glaze, in a medium bowl, combine the powdered sugar and lemon juice until smooth. 

2. Evenly spread or drizzle over the bread before serving.