Preheat your oven to 350F and line a 9×5” loaf pan with parchment and butter.
Rub lemon zest into the sugar until it looks fluffy. Add eggs and whisk for 2 min until light and frothy.
Add oil, milk, and extract (if using), and whisk until combined.
Sift in the dry ingredients and fold.
Lastly, add the sour cream and lemon juice and combine until mixed.
Immediately pour the batter into the prepared pan. Run a butter knife through the center to ensure the loaf cracks in the middle.
Bake for 40-50 min, checking around the 40 min mark with a toothpick.
Let the cake cool for 15 min before turning it out of the pan.
Mix the ingredients for the glaze, and drizzle it over the cake. Slice and enjoy!