• Preheat the oven to 350 degrees Fahrenheit. Grease an 8x4inch loaf pan with nonstick spray.
• Stir together the flour, baking powder, and salt in a medium sized bowl. Set aside.
• In a large bowl, cream the butter until smooth. Add in the sugar and continue mixing for 2 to 3 minutes, until light and fluffy. Scrape the bottom and sides of the bowl occasionally as it mixes.
• Add in the eggs, one at a time, while mixing on low.
• Add in the lemon juice, lemon zest, lemon extract, and vanilla extract. Stir till just combined.
• Add in half the dry ingredients, and mix slowly. Stir until just combined.
• Add in half of the buttermilk, and slowly mix it into the mixture until just mixed.
• Repeat with the remaining flour mixture, and buttermilk, until it's all combined.
• Spoon the batter into the prepared baking pan and smooth the top evenly with a rubber spatula.
• Bake for about 55-65 minutes until a toothpick can be inserted and comes out clean. Add aluminum foil over the top of the loaf pan after about 30 minutes. (The loaf can take a long time to bake, so don't worry if it takes longer than recommended)
• Remove from the oven and place on a wire rack to cool. Let the loaf cool in the loaf pan for 1 hour, then carefully remove to continue cooling on the wire rack.

For the Glaze:

• When the loaf is completely cooled, whisk together the ingredients for your glaze.
• Add more powdered sugar if the glaze seems too thin.
• Pour glaze over the cake and let the glaze set completely before slicing and serving for nice clean slices. (You can also pour the glaze over after your first hour of cooling, and serve the loaf warm, if you're okay with slices and glaze being messier)
• Slice and serve.