Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan with parchment paper.

In a stand mixer, combine the granulated sugar and lemon zest. Massage the zest into the sugar until fragrant.

Add unsalted butter and vegetable oil to the sugar mixture and beat on medium speed for about 3 minutes.

Incorporate the eggs one at a time, then mix in fresh lemon juice, vanilla extract, and lemon extract.

In a separate bowl, whisk together all-purpose flour, baking powder, and baking soda. Gradually add this to the wet ingredients, alternating with Greek yogurt and milk.

Transfer the thick batter into the prepared loaf pan, smoothing the top.

Bake for 50-55 minutes and check for doneness with a toothpick.

Let the loaf cool in the pan for 5 minutes, then brush with lemon simple syrup.

Prepare the lemon glaze by mixing powdered sugar with lemon juice and drizzle over the cooled loaf.