Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan with baking spray, cooking spray, or line with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.

In a large mixing bowl, add the eggs and sugar and beat with a hand electric mixer on medium for two minutes.

Add the melted butter (cooled to room temperature) and the oil and mix until incorporated.

Add the lemon juice, lemon zest, vanilla extract, and lemon extract and mix on medium until combined.

Add in the sour cream and mix again until incorporated.

Add the flour, baking powder, baking soda, and salt mixture and stir in these dry ingredients a third at a time with a rubber spatula until just combined (don’t overmix).

Pour batter into the prepared loaf pan and bake in a preheated oven for 55 minutes or until an inserted toothpick comes out clean.

Remove from the oven and cool completely in the pan.

Prepare the glaze by whisking together the powdered sugar and lemon juice in a mixing bowl. Add 1-2 tablespoons milk until desired consistency is reached, whisking until smooth.

Remove the completely cooled lemon loaf from the pan on a serving plate. Drizzle glaze over the top of the cake, letting it run down the sides.