Preheat your oven to 350° degrees F. Liberally grease a 9" light metal loaf pan with cooking spray. (See Note if you're not using a light metal loaf pan).
In the bowl of a stand mixer, beat together the oil and sugar with the paddle attachment until combined, about 1 minute. Add in the eggs, one at a time, mixing well after each addition, followed by the lemon zest and lemon extract, mixing well. Add in the flour, baking soda, and salt and mix on low speed until just barely combined, then add in the sour cream and mix until fully combined. Do not overmix.
Spoon the batter into the prepared pan in an even layer. Bake the loaf for 35-45 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, but not wet, crumbs. Cool for about 20 minutes in the pan, then carefully invert it onto a wire rack to cool completely.
For the glaze: In a medium bowl, whisk together the confectioners' sugar, lemon zest and lemon juice until just combiend, smooth and glossy. Pour over the cooled cake and allow glaze to drip down the sides. Let glaze harden slightly before cutting and serving the loaf.