Preheat oven to 350ºF. Spray a 8-1/2" x 4-1/4" loaf pan with cooking spray. Line with parchment leaving long tails out two sides.
Combine flour, baking powder, salt and cardamom in a bowl.
In another large bowl rub lemon zest into the sugar with your fingers or back of a spoon. Add sour cream, eggs, vanilla and oil; whisk well. Slowly stir in flour mixture until blended. Pour into prepared loaf pan and bake 50-55 minutes until a cake tester placed into the centre comes out clean. Cool completely. Pull out of loaf pan by grabbing the two tails of parchment you left out the sides.
I just dust with icing sugar. However, if you want more lemon punch, glaze with a mixture of 1/4 cup Meyer lemon juice mixed with 1 cup icing sugar.