Lemon Loaf Cake

Heat the oven to 350°F. Coat a 9x5-inch loaf pan lightly with cooking spray, then line the bottom and two long sides with a sheet of parchment paper so that the paper hangs off the sides by at least 2 inches to form a sling.

Whisk 1/2 cup room temperature sour cream, 4 tablespoons melted and cooled unsalted butter, 1/2 cup neutral oil, and 3/4 teaspoon kosher salt together in a large bowl.

Place 1 cup granulated sugar and 2 tablespoons finely grated lemon zest in a medium bowl and rub together with your fingers until fragrant. Whisk the lemon sugar into the sour cream mixture until combined. Reserve the sugar bowl (no need to wash).

Whisk 2 room temperature large eggs, 3 tablespoons lemon juice, and 1/2 teaspoon lemon extract if using into the sour cream mixture until combined.

Stir 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon baking soda together in the reserved bowl to evenly distribute the leavening. Add to the sour cream mixture and stir with a flexible spatula until just combined and no dry spots remain. Transfer the batter to the loaf pan and smooth the top.

Bake until the top springs back when pressed and a tester inserted into the center comes out clean, 40 to 55 minutes. Let cool in the pan for 5 minutes. Run a thin knife along the short ends of the pan to loosen. Grasping the excess parchment, lift the loaf out of the pan and place on a wire rack. Let cool completely, about 2 hours.

Whisk 1 cup powdered sugar and 1 tablespoon lemon juice together in a small bowl until a thick, but spreadable, glaze forms. If the mixture is still too thick, whisk in more lemon juice 1/2 teaspoon at a time to desired consistency. Spread into an even layer over the top of the cooled lemon loaf cake, letting it drip down the sides. Let sit until the glaze sets, about 10 minutes.

Storage: The cake can be tightly wrapped in plastic wrap and stored at room temperature for up to 4 days, or frozen for up to 1 month.