1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
1 teaspoon pure lemon oil
3 extra-large eggs
1/3 cup freshly squeezed Meyer lemon juice (I use Melissa's)
1 Tablespoon Meyer lemon zest (ditto)
1/2 cup canola oil
Glaze
1 cup sifted powdered sugar
1 tablespoon freshly squeezed Meyer lemon juice
1 tablespoon cream
1/2 teaspoon pure lemon oil
Preheat oven to 350. Grease and flour a 9" x 5" loaf pan.
In a medium mixing bowl, combine dry ingredients and set aside.
In the work bowl of a stand mixer, cream sugar and butter. Add vanilla, lemon oil, and eggs, beating after each addition. Beat in lemon juice. With mixer on low, slowly add dry ingredients, alternating with oil. Beat until blended.
Pour batter into loaf pan and bake in the center of the preheated oven for 40-45 minutes, or until cake tests done. Remove loaf from oven. Let rest in pan for ten minutes, and then turn out onto a wire rack to cool completely.
When loaf is cool, whisk together glaze ingredients and pour over top. When icing has set, slice and enjoy.