Heat the oven to 350 F. Grease an 8 ½ x 4 ½-inch loaf pan with cooking spray. Line the pan with parchment paper, leaving an overhang on the long sides.

To make the batter, in the bowl of a stand mixer fitted with the paddle attachment, add the sugar, lemon zest, baking powder and salt. Mix on low speed until combined, 1 minute. 

Add the eggs and increase the mixer speed to medium. Beat until the batter is lightened in color and falls in ribbons from the paddle, 4 minutes. 

Continue mixing and slowly pour in the olive oil until the batter is thick and silky, 2 minutes. Add half of the flour and half of the heavy cream. Mix on low speed until just combined. Add the remaining flour and heavy cream, the lemon juice and mix until well combined, 2 minutes. 

Pour the batter into the prepared loaf pan and bake for 40 to 42 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the pan by lifting up on the parchment paper and transfer to a wire rack to cool. 

To make the lemon syrup, in a small pot, combine the lemon juice and sugar. Bring to a boil, stirring often. Remove from heat. 

Using a toothpick, poke several holes in the top of the cake. Pour the hot syrup over the cake. 

To make the lemon glaze, in a small bowl, whisk together the powdered sugar and lemon juice until smooth. Brush the glaze over the warm cake and allow the glaze to set, 1 minute. Garnish the glaze with lemon zest. 

Slice and serve the lemon cake. Leftovers will keep in an airtight container at room temperature for up to 3 days.