Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper. 

Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside. 

Mix the granulated sugar and the eggs in a large mixing bowl with an electric hand mixer on medium speed for 2 minutes or until well combined. Add in the butter and oil until well combined. Add the vanilla, lemon extract, lemon zest, and lemon juice, mixing on medium speed until all the ingredients are combined. Add in the sour cream and mix well. 

Using a rubber spatula, add a third of the dry mixture to the wet mixture until almost incorporated. Continue adding flour to the wet mixture until all the flour mixture is incorporated into the wet mixture. Don’t overmix, or your loaf will be tough.

Spread the batter evenly into the prepared loaf pan. 

Bake for 50 minutes or until a toothpick inserted near the center comes out clean and the top feels firm to the touch. 

Once baking is complete, allow the loaf to cool in the pan on a cooling rack for at least 30 minutes before removing the loaf from the pan to a cooling rack to cool completely. 

Once the loaf is cool, prepare your glaze by whisking all of the glaze ingredients together in a medium bowl until smooth. Add in more powdered sugar or heavy cream as needed to reach the desired consistency. 

Pour the glaze over the top of the loaf.

Let the glaze set completely before serving.