Starbucks Copycat Lemon Loaf

Preheat oven to 350° F (175°C). Line pan with parchment paper.
In a medium mixing bowl, combine the dry ingredients. Whisk and set aside.
1½ cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon kosher salt
In a separate large bowl, zest lemons and combine with sugar. Rub them together until fragrant.
2-3 large lemons, 1 cup granulated sugar
Crack in the eggs. Beat together with the lemon sugar for about 3 mins until light & airy. Pour in the remaining wet mixture and whisk until well combined.
3 large eggs, ¼ cup unsalted butter, ¼ cup neutral oil, 2 tablespoon fresh lemon juice, 2 teaspoon lemon paste or lemon extract, ¾ cup sour cream or yogurt
Add dry ingredients in two batches, and mix ONLY until no more visible flour. Do not over-mix.
Transfer batter into lined 9x5inch loaf pan. Bake for 50-55 mins, or until a toothpick poked in cake center comes out with a few crumbs.
To make the lemon simple syrup, combine sugar & lemon juice in a small saucepan. Heat on low until it comes to a boil, the sugar dissolves, and syrup thickens.
2 tablespoon fresh lemon juice, 1½ tablespoon granulated sugar
Place loaf onto a cooling rack. Brush simple syrup on warm loaf.
Allow loaf to cool completely. Combine icing ingredients in a small bowl and mix. Add more sugar or milk until you reach desired consistency. Spread icing evenly on top, cut into 8 slices, and enjoy!