Spray 2 - 9" loaf pans with Bakers Joy (I highly recommend this product for all cakes)
In a mixing bowl or stand mixer, cream together your sugar & butter. Beat until fluffy.
Add eggs - one at a time & beating in-between each addition. Scrape batter down off the sides of the bowl. Add lemon juice and vanilla extract.
Sift together flour, baking powder, and salt. Add dry ingredients to the wet ingredients. Then fold sour cream into the batter - be careful to not overmix.
Pour into prepared pans. Bake 60- 75 minutes or until the toothpick test is clean.
Cool on wire rack at least 10 minutes before removing from pan & then continue to cool on a wire rack until room temperature before cutting.
Notes
Sour cream in this recipe can be substituted for plain greek yogurt