Start by ensuring your eggs and sour cream are at room temperature; let them sit for about 30 minutes. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper, lightly spraying the pan with cooking spray.

In a medium bowl, whisk together 1½ cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of kosher salt, and ¼ teaspoon of baking soda. Set it aside.

In a large mixing bowl, rub the zest of two medium lemons into 1 cup of granulated sugar. Add the eggs, sour cream, vegetable oil, lemon juice, and lemon extract. Whisk until smooth.

Gradually add the dry mixture to the wet ingredients, stirring until just combined, about 30 seconds.

Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes. Check for doneness with a toothpick.

Let the loaf cool in the pan for about 15 minutes before transferring to a wire rack. Mix powdered sugar with lemon juice for icing and drizzle over the cooled loaf.