Preheat the oven to 350 degrees F.
Grease a 9x5-inch loaf pan.
Line the bottom with parchment paper.
Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl.
In a large mixing bowl whisk the sour cream, 1 cup sugar, eggs, lemon zest, vanilla extract, and lemon extract (optional) together until combined.
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
Pour the batter into the prepared pan and bake for about 50-60 minutes (mine baked for 60 minutes), or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/4 C. Meyer lemon juice and remaining 1/4 C. sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for about 10 minutes.
Place the cake (still in the pan) on a sheet pan. While the cake is still warm, pour the lemon-sugar mixture slowly over the cake and allow it to soak in.
For the glaze, combine the confectioners' sugar, lemon zest, and lemon juice. Drizzle over the cake. Slice and serve!