Sift together flour, baking powder and salt. Set aside. In large mixing bowl, on high speed, beat the sugar, lemon EVOO, lemon zest and vanilla until well blended. On medium speed, add eggs one at a time, beating well after each. Beat for 3 – 5 minutes until mixture is thick and pale yellow. Combine the milk and sour cream. Pour half into the batter, beating until well blended. Slowly add half the flour mixture, stirring well. Add the remaining milk mixture and then the remaining flour. When the batter is well mixed, divide into the two loaf pans.