CAKE
3/4 c. extra-virgin olive oil, plus more for pan
1 1/2 c. (180 g.) all-purpose flour
3/4 tsp. kosher salt
1/2 tsp. baking powder
1 1/4 c. (250 g.) granulated sugar
5 large eggs
2 tbsp. finely grated lemon zest, plus 1/4 c. fresh lemon juice (from about 3 large lemons)
1 tsp. pure vanilla extract
GLAZE
1 1/2 c. (175 g.) powdered sugar
1 tsp. finely grated lemon zest, plus 2 to 3 tbsp. fresh lemon juice (from about 3 large lemons)
CAKE
Step 1
Preheat oven to 350°. Brush a 9"-by-5" loaf pan with oil. Line pan with parchment, leaving a 2" overhang on both long sides. Brush parchment with oil.
Step 2
In a medium bowl, whisk flour, salt, and baking powder.
Step 3
In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat granulated sugar and 3/4 cup oil until well combined, about 10 seconds. Add eggs and beat until batter is light and fluffy, about 2 minutes. Beat in lemon zest, lemon juice, and vanilla just until combined. Add dry ingredients and beat on low speed just until combined.
Step 4
Scrape batter into prepared pan. Bake cake until a tester inserted into the center comes out clean, 60 to 70 minutes.
Step 5
Transfer pan to a wire rack and let cool 10 minutes. Run a knife around inside of pan to loosen cake. Using parchment overhang, carefully transfer cake to wire rack. Remove parchment and let cool completely.
GLAZE
Step 1
In medium bowl, whisk powdered sugar, lemon zest, and 2 tablespoons lemon juice until smooth, adding more lemon juice by the drop until glaze is thick yet pourable.
Step 2
Pour glaze over cooled cake and spread with an offset spatula. Let rest until glaze sets, about 20 minutes.