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

Combine the zest from 3 lemons with granulated sugar in a stand mixer and massage it for about 2 minutes.

Add unsalted butter and vegetable oil to the lemon-sugar mixture, mixing on medium for 3 minutes until fluffy.

Incorporate eggs one at a time, then add fresh lemon juice, vanilla extract, and lemon extract, mixing until blended.

Whisk together all-purpose flour, baking powder, and salt in a separate bowl, then gradually add this to the wet ingredients with Greek yogurt and milk.

Pour the batter into the prepared loaf pan and smooth the top evenly.

Bake for 50 to 55 minutes, checking that a toothpick comes out clean.

Cool the loaf in the pan for 5 minutes, then brush with lemon simple syrup before transferring to a wire rack.

Once cooled, mix powdered sugar with lemon juice for a glaze and drizzle over the loaf before serving.