Preheat oven to 350 F. Grease and flour a 9×5 loaf pan.
In a large bowl, combine flour, baking soda, baking powder and salt.
With mixer on medium speed, beat together sugar, butter, vanilla extract, lemon extract, lemon juice and oil with a mixer until well blended. Add eggs, one at a time, beating well after each addition.
Reduce mixer speed to low and gradually add in dry ingredients and beat until well combined. Fold in the lemon zest.
Pour into loaf pan and bake for 45-55 minutes until toothpick comes out clean. Remove from oven and cool in pan on a rack for 15 minutes. Remove from pan and cool completely.
To make the glaze, whisk together ingredients and drizzle over cooled loaf.
Notes
Take eggs and butter out of the refrigerator 20-30 minutes before making this recipe.
Make the glaze right before adding to the cake, otherwise the sugar will begin to crystalize on top.