Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Mix the wet ingredients: In a large bowl, beat together the eggs and granulated sugar until light and fluffy, about 3-4 minutes. Add the sour cream (or Greek yogurt), vegetable oil, melted butter, lemon zest, lemon juice, vanilla extract, and lemon extract. Stir to combine.

Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.

Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover the loaf loosely with aluminum foil and continue baking.

Cool the loaf: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. If the glaze is too thick, add a little more lemon juice to reach your desired consistency.

Glaze the loaf: Once the loaf has cooled, drizzle the lemon glaze over the top. Optionally, sprinkle with lemon zest for added flavor and garnish.

Serve: Slice and serve the loaf at room temperature. It pairs perfectly with a cup of coffee or tea!