Instructions

1. Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-x-5-inch loaf pan with baking spray and line with parchment, leaving a 2-inch overhang on all 4 sides. Spray parchment lightly with baking spray.
2. Trim and discard lemon ends, slice lemon into 8 wedges and remove seeds. Place seeded lemon wedges, sugar, canola oil, sour cream, eggs, and lemon extract in a blender. Add flour, baking powder, and salt. Process until just combined and a smooth, thick batter is formed, about 25 seconds, stopping to scrape down sides and gently stirring every 5 seconds. Pour batter in the prepared pan.
3. Bake in the preheated oven until a wooden pick inserted into center comes out clean, 50 to 55 minutes, tenting with foil after 30 minutes. Let cool in the pan for 10 minutes, using parchment overhang as handles, carefully remove cake from pan. Transfer to a wire rack; let cool at room temperature, 20 minutes.
4. Whisk together powdered sugar and lemon juice in a medium bowl until combined.
5. Spread powdered sugar mixture over cooled cake and garnish with lemon zest.