A 9- inch x 5-inch loaf pan, greased and floured (or sprayed with "baking" spray)
For the cake:
3large eggs at room temperature
1/2cupneutral-tasting vegetable oil
The grated zest of 1 lemon
2tablespoonspure lemon extract
1 1/2cupsself-rising flour (see note below)
For the glaze:
1 cup confectioners' sugar
2-3 tablespoons freshly-squeezed lemon juice
Center the oven rack; preheat the oven to 350°F. Break the eggs into a large mixing bowl, and whisk them thoroughly. One at a time, whisk in each of the following: the sugar, sour cream, vegetable oil, lemon zest, and lemon extract. Add the self-rising flour, and stir, with a spoon or spatula, until the flour disappears. The batter will be somewhat lumpy.
Pour the batter into the prepared loaf pan, and smooth the top with a spatula. Bake in the preheated oven until the cake puffs and colors slightly, and when a skewer inserted into the cake comes out clean -- 50-55 minutes. To avoid a too-brown top, cover the cake with a tent of aluminum foil during the final 5 minutes of baking.
Allow the cake to cool in its pan for 30 minutes. Then unmold, and let cool to room temperature on a wire rack. When completely cool, whisk together the confectioners' sugar and lemon juice. Pour over cake.
To make your own self-rising flour: For each cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Whisk to combine.