Lemon Loaf with a Buttery Lemon Glaze

Ingredients

• 10 g (3 tablespoons) lemon zest, finely grated (from about 2 large lemons*)
• 266 g (1⅓ cups) white granulated sugar
• 45 g (3½ tablespoons) flavorless oil (such as vegetable or canola)
• 42 g (3 tablespoons) unsalted butter, very soft
• 5 g (1 teaspoon) kosher salt (I use Diamond Crystal; if using fine salt, use half the volume)
• 4 g (1½ teaspoons) vanilla extract
• 100 g (2 large) eggs, room temperature
• 86 g (6 tablespoons) full-fat sour cream, room temperature
• 118 g (½ cup) water, room temperature
• 270 g (1¼ cups) all-purpose flour, unbleached
• 1½ teaspoons baking powder
• 118 g (½ cup) lemon juice (usually from about 2 lemons*; this does not need to be exact)
• 50 g (¼ cup) white granulated sugar (plus more if needed)
• zest of 1 lemon (optional, for candied zest garnish)
• 120 g (1 cup) powdered sugar
• 28 g (2 tablespoons) unsalted butter, softened
• 30 g (2 tablespoons) lemon soaking syrup (from above)