FOR THE LEMON LOAF:

• Preheat your oven to 350F. Prepare a 1 pound loaf pan (8×4-inch) with baking spray and a piece of parchment. Make sure the parchment comes up the sides of the pan- this makes for easy lifting of the loaf when it is done baking.
• In a mixing bowl, add the sugar and lemon zest. Using your fingers, rub the sugar and lemon zest together. This will help release all of the flavorful oil from the zest. Next add in the eggs. Whisk the eggs with the sugar until pale in color, about 1 minute.
• Next, add in the olive oil, vanilla extract, lemon extract (or oil), Greek yogurt, turmeric, salt, baking powder and baking soda. Whisk until smooth.
• Lastly, add in the flour and fold with a large spatula until completely combined. Use the spatula to scrape the bottom of the bowl to make sure there are not any bits of flour remaining.
• Pour the batter into your prepared loaf pan. Transfer to the oven to bake for 55-60 minutes, or until a skewer inserted into the center comes out with just a crumb or two. 
• Use the parchment paper to lift the cake out of the pan and allow it to cool on a rack. The cake will take about one hour to cool to room temperature.

FOR THE GLAZE:

• While the cake is cooling, make the glaze. In a medium bowl, whisk together the powdered sugar, heavy cream and lemon juice. The texture should be thick, but still flows off of a spoon with relative ease.
• When the loaf has cooled, pour the glaze evenly over the top. Spread the glaze to the edges with the back of a spoon, gently guiding the glaze so it drips over the edges here and there. Let the glaze set until firm, this should take about 1 hour. 

To serve: slice into 1/2″ slices & enjoy :)