Instructions

• Preheat the oven to 350°F. Grease a 9" x 5" x 3" loaf pan with nonstick spray and lightly dust with flour, tapping out the excess.
• In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt.
• In a large bowl, combine 1 cup granulated sugar and 1 tablespoon lemon zest. Use your fingers to rub the zest into the sugar until fragrant. Add the flour mixture to the sugar-zest mixture and stir to combine; set aside.
• In a small bowl, whisk together ¾ cup milk, ½ cup vegetable oil, 2 eggs, 2 teaspoons lemon juice, 1 teaspoon vanilla extract, and 1 teaspoon almond extract until smooth.
• Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon until just combined and no large streaks of flour remain. Do not overmix.
• Transfer the batter to the prepared loaf pan and smooth the top. Bake for 50–60 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove the pan from the oven and let the loaf cool in the pan for 15 minutes. Run a knife around the edges, then turn the loaf out onto a wire rack and cool until warm or room temperature (about 30 minutes) before glazing.
• While the loaf cools, make the glaze: in a small bowl whisk together 1 cup powdered sugar, 2 teaspoons lemon juice, and 1 teaspoon almond extract until smooth.
• Place the loaf on a tray or plate to catch drips, then drizzle the glaze evenly over the cooled loaf. Let the glaze set for a few minutes before slicing.
• Store the loaf tightly wrapped or in an airtight container for up to 3 days, or freeze for up to 3 months.