For the Loaf Cake

1. Preheat oven to 325 degrees Fahrenheit and line a 9×5 loaf pan with parchment paper. Spray paper with cooking spray.
2. In a medium bowl, whisk flour, baking powder, and salt.
3. In a large bowl, mix melted butter, vegetable oil, and granulated sugar together with a wooden spoon or whisk until combined.
4. Add room temperature eggs to the batter, one at a time, until the batter is smooth. Stir in room temperature sour cream, lemon extract, lemon juice, and lemon zest.
5. Add dry ingredients into the batter, making sure to not overmix. Slowly add buttermilk as you stir in the dry ingredients. Batter will be thick.
6. Transfer batter to prepared pan. Bake for 40 minutes before checking the loaf. If the top is browning, tent the pan with aluminum foil. Continue baking until a toothpick inserted in the center comes out clean, about 12-20 minutes more depending on your oven!
7. Allow cake to cool in the pan before removing to add the glaze.

For the Glaze

1. In a large bowl, whisk powdered sugar, lemon juice, and milk together until smooth. The mixture will be thick and should fall off of the spoon slowly but consistently. If the mixture looks wet, thin, or watery, add powdered sugar. If the mixture is difficult to mix and does not have a consistent drizzle when lifted by the spoon, add a touch of milk until desired consistency is reached.
2. Pour glaze over cool loaf. Store covered at room temperature for up to 4 days. Cake is best served fresh.