Preheat oven to 350°F and line a 9x5-inch loaf pan with parchment paper, leaving overheang on the sides so that you can remove the bread once baked (see video).
In the bowl of a stand mixer fitted with the paddle attachment, stir the flour, 1 cup sugar, baking powder, baking soda, and salt together on low until just combined.
2¼ cups Bob’s Red Mill Organic All-Purpose Flour, 1¼ cup granulated sugar, 1 teaspoon Bob's Red Mill Baking Powder, ½ teaspoon Bob's Red Mill Baking Soda, ½ teaspoon kosher salt
Add the vegetable oil and mix until fully combined.
½ cup vegetable oil
Add the eggs, one at a time. Scrape the bowl if needed.
2 large eggs
Add the sour cream, lemon extract, and lemon zest and continue to mix until well combined.
⅔ cup sour cream, 2 tablespoons lemon extract, 1 tablespoon lemon zest
Pour the batter into the prepared loaf pan.
Bake for 60 minutes, or until a toothpick inserted into the middle comes out clean.
Allow the bread to cool for 15 minutes in the pan.
While the bread is cooling, heat the remaining ¼ cup sugar and ¼ cup lemon juice in a small saucepan, stirring until the sugar is fully dissolved.
¼ cup lemon juice
Once bread has cooled 15 minutes, remove from the loaf pan and transfer to a parchment lined cooling rack.
Spoon the lemon/sugar syrup over the bread, allowing it to soak in.
Allow the bread to cool completely.
Stir together the powdered sugar, sour cream, and lemon juice until smooth. Add more lemon juice if you need to make the mixture thinner.
1 cup powdered sugar, 1 tablespoon sour cream, 1½ teaspoons lemon juice
Once bread is fully cooled, drizzle completely with the icing. Place in the fridge until set. Slice and serve!