Preheat oven to 350 degrees. Prep a 9x5 loaf pan by coating in butter and then sprinkling with flour. Tap off excess flour. Or simply spray it with cooking spray.

In a small bowl, combine buttermilk with lemon zest and juice (zest lemons before juicing) and vanilla extract (and lemon extract if using).

In a separate bowl, combine butter and sugar and use a hand mixer to combine it until light and fluffy. Next, add eggs, one at a time, beating after each egg. To the butter and sugar mixture, add baking powder, baking soda and salt and 1/2 cup flour and combine. Next add half of the buttermilk and lemon mixture and beat to combine. Then add 1/2 more cup of flour and beat. Add remaining buttermilk mixture and combine. Lastly, add the remaining 1/2 cup flour and combine well, but don't overmix.

Pour into pan and smooth top. Bake until a toothpick inserted in center comes out clean, about 55 minutes. Cool for 15 minutes in a pan. Remove from pan and let cool completely; at least half an hour before glazing.

For the glaze: in a small bowl, put the lemon juice first, then add as much powdered sugar (about 2 cups) whisking in between until it is thick white in color and pourable, but not too liquidy, you want it to be thick!

Slice and enjoy!