Take 3 large eggs and 1 cup sour cream out and let them sit on the counter for at least 30 minutes to reach room temperature.

Preheat your oven to 350°F and position a rack in the middle. Prepare a 9x5-inch loaf pan by lining it with parchment paper, allowing the edges to overhang, then spray it with cooking spray.

In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking soda and whisk them together.

Zest the 2 medium lemons until you have about 2 tablespoons, then squeeze them to extract 3 1/2 tablespoons of juice. In a large bowl, mix 1 cup granulated sugar with the lemon zest by rubbing them together with your fingers until well-mixed and aromatic. Add the eggs, sour cream, 2 tablespoons of lemon juice, 1/2 cup vegetable or canola oil, and 1 tablespoon lemon extract to the sugar mixture, then whisk everything together until smooth, ensuring no lumps from the sour cream remain.

Incorporate the flour mixture into the wet ingredients and whisk until the batter is uniform, which should take about 30 seconds.

Pour the batter into the prepared loaf pan and even out the top using a spatula. Bake the loaf for 50 to 60 minutes, or until it’s lightly browned and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then lift it out by the parchment paper and place it on a wire rack to cool completely for about 1 hour.

In a small bowl, whisk together 1 cup powdered sugar and the remaining 1 1/2 tablespoons of lemon juice until smooth and creamy. Spread this icing evenly over the top of the cooled cake, allowing some to drip down the sides. Let it sit for about 30 minutes until the icing is set.