1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs (room temperature)
1 cup sugar
2 tablespoons softened butter
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup lemon juice (you will get this from one large lemon)
1/2 cup vegetable oil
zest of one lemon
1 cup + 1 tablespoon powdered sugar
2 tablespoons whole milk
1/2 teaspoon lemon extract
Preheat the oven to 350°. Spray a 9×5 loaf pan with non-stick spray (line with parchment paper for easy removal.)
Mix together flour, baking soda, baking powder, and salt in a bowl. Set aside.
Beat together eggs, sugar, butter, vanilla extract, lemon extract, lemon zest, and lemon juice. Add oil and mix well.
Pour wet ingredients into the flour and stir until just combined.
Pour into prepared pan. Bake for 35-45 minutes, until a toothpick inserted into the center comes out clean.
While the cake is cooling, mix your glaze ingredients together until there are no lumps and it is smooth. Spread it over the warm cake, allowing glaze to drip over the sides. Cool completely before serving. Store in an airtight container in the refrigerator.