For the cake:
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, room temperature
1 cup sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 teaspoons lemon extract
1/3 cup fresh lemon juice
1/2 cup canola oil
zest of one lemon
1 cup powdered sugar
2 tablespoons whole milk
1/2 teaspoon lemon extract
Preheat oven to 350 degrees (I used 325 degrees). Grease and flour a 9 X 5 loaf pan (I used glass Pyrex).
In a large bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine.
In a mixer bowl, combine eggs, sugar, butter, and vanilla extract. Mix on low until combined. With the mixer running, slowly pour in the lemon extract and lemon juice (the lemon extract and lemon juice can curdle the eggs, so we want the mixer running to combine quickly).
Pour the wet ingredients into the dry ingredients and stir until smooth. You can do this by hand. Stir the oil and zest into the batter until completely mixed.
Pour batter into prepared pan and bake until a toothpick comes out with just a few moist crumbs attached (about 45 min at 350 degrees; about 57 minutes at 325 degrees).
Remove from oven onto a wire cooling rack. Cool for 10 to 15 minutes while you prepare the glaze (whisk glaze ingredients together in a small bowl until smooth and well-combined).
Pour glaze over warm cake and let cool completely in pan. Store tightly covered. Keeps well for several days.