The Best Lemon Loaf Cake

Preheat oven to 325°F (163°C). Grease and line an 8.5 x 4.5-inch loaf pan with parchment paper.

In a bowl, combine sugar and lemon zest. Rub them together for 1-2 minutes to release oils from the zest.

Whisk in eggs, vanilla extract, and lemon extract. Use a hand mixer and whisk until light, fluffy, and ribbony in consistency, about 3-4 minutes.

In a saucepan, melt butter, vegetable oil, and milk. Heat until simmering. Gradually pour this hot mixture into the egg mixture while whisking constantly.

Sift together flour, cornstarch, baking powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture.

Fold in sour cream and fresh lemon juice until just combined.

Optional: Pipe a thin line of softened butter down the center of the batter using a piping bag to control the crack as it bakes.

Pour the batter into the prepared loaf pan and bake for 45-55 minutes, checking at the 45-minute mark with a toothpick for doneness.

Let the cake cool for 20 minutes, then remove from the pan. Prepare the glaze by whisking together icing sugar, lemon juice, and cream.

Once cooled, drizzle the glaze over the cake and garnish with additional lemon zest. Serve and enjoy!