Zest the lemon and add to the mixing bowl with the extract and oil. Mix until combined.
Sieve the flour, baking powder and salt into the wet ingredients.
Use a wooden spoon to fold the batter together until just combined.
Pour the batter into a 9x5 loaf tin and bake at 180C|350F for 50-55 minutes until a skewer comes out clean. Leave to cool before making the glaze.
To make the glaze mix together the icing sugar and lemon juice until smooth. Pour over the loaf and leave to set for an hour before serving.
Notes
You can use natural yoghurt, sour cream, or buttermilk in place of greek yoghurt. The loaf will stay fresh at room temperature in an airtight container for up to 3 days. For a thicker glaze only add ½ of the lemon juice.
Recipe by Recipes by Carina at https://recipesbycarina.com/lemon-loaf/