Instructions

• Preheat the oven to 350°F (177°C). Spray a 9x5-inch loaf pan with non-stick cooking spray.
• In the bowl of a stand mixer or with a hand mixer, beat 1/2 cup softened butter and 1 cup granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
• Add the 3 large eggs (room temperature), one at a time, beating until each is incorporated. Then add 1/3 cup sour cream, 2 tsp vanilla extract, 1 tsp lemon extract, 2 tbsp lemon zest, and 1 tbsp lemon juice; beat until combined.
• In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt.
• Add the dry ingredients to the wet ingredients and mix on low speed just until combined and no dry streaks remain; do not overmix.
• Pour the batter into the prepared loaf pan and smooth the top. Bake for about 45 minutes, or until a toothpick or cake tester inserted into the center comes out clean. If the top is browning too quickly before the center is done, tent loosely with foil and continue baking until done.
• Remove the loaf from the oven and let it cool in the pan for 10–15 minutes. Run a knife around the edges, then transfer the loaf to a wire rack to cool completely.
• While the loaf cools, make the icing: in a small bowl whisk together 1 cup powdered sugar, 1 tbsp milk, 1 tbsp lemon juice, 1 tsp lemon extract, and a pinch of salt (optional) until smooth.
• When the loaf is completely cool, place it on a piece of parchment or a tray to catch drips, then spoon or pour the icing over the top. Allow the icing to set for at least 20 minutes before slicing and serving.