Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by lining it with parchment paper and lightly spraying it with cooking spray.

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon baking powder, ½ teaspoon kosher salt, and ¼ teaspoon baking soda. Set aside.

Zest and juice the two lemons. In a large bowl, mix lemon zest with 1 cup of granulated sugar, rubbing until fragrant.

Add 3 large eggs, 1 cup sour cream, the lemon juice, ½ cup vegetable oil, and 1 tablespoon lemon extract to the sugar mixture. Mix until smooth.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until golden brown and a toothpick comes out clean.

Allow the loaf to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

While cooling, whisk together 1 cup of powdered sugar and 1 ½ tablespoons of lemon juice to make the glaze.

Once cooled, drizzle the glaze over the loaf and allow it to set before slicing.

Slice with a serrated knife and serve with tea or coffee.