Preheat oven to 350 degrees. Spray an 9 x 5 loaf pan with baking spray or grease and flour the pan. Set aside. In a large mixing bowl. Combine, softened butter and sugar. Whisk until fluffy, You can use a hand held blender or whisk. Add in buttermilk/sour cream, mix again. Continue with wet ingredients. Add one egg at a time. Mix after each egg. When all wet ingredients have been added. Scrape sides down of bowl. Set aside for a minute. In a medium bowl. Combine flour, baking soda, baking powder, and salt. Whisk together and gently pour dry into wet ingredients. Using a rubber spatula, fold wet into dry until completely incorporated. Scrape down to the bottom to make sure no dry ingredients are hiding. Try not to over mix. Some small lumps may still be present. That is fine. Bake for about 45 to 60 minutes. Check after 45 minutes. If you see the top is getting too dark. Place a sheet of foil loosely over the top of the cake. Check with a toothpick. Should come out clean or with some moist to dry crumbs but no batter. The top of the cake should be slightly firm and should spring back when gently touched. Take out and let cool in pan on a wire rack for at least 1 to 2 hours before inverting on to wire rack. The cake needs to be completely cooled before glazing. To glaze the cake, in a small bowl, mix the powdered sugar, salt, lemon juice, along with water, milk or cream. Use a small whisk or fork to desired thickness. Add more or less sugar or more lemon juice if needed. (If the glaze is still a bit too thin, try putting in freezer for 1 to 2 minutes, this will thicken up the glaze without having to add more sugar) Mix well then proceed to glaze the loaf. Place cake on wire rack or serving plate. Drizzle glaze over the whole top of the cake front to back. Let the glaze drip down the sides. keep going until you have the amount you want over the top of the cake. Let set up. Enjoy!