For the Loaf

1. Pre-heat oven to 325F
2. Line a bread pan with parchment paper and spray with cooking spray and set aside
3. Take eggs from fridge and place in a bowl of warm water to bring them to room temperature.
4. In a small bowl, sift together flour, baking powder and salt and set aside.
5. In a large bowl, add sugar and lemon zest and mix together.
6. Add softened butter and mix well.
7. Melt the 2 tbsp butter allow to cool before adding. Alternatively you can use oil.
8. Add one egg at a time and mix well between additions.
9. Add lemon juice and mix h til combined.
10. Next add half of the flour mixture and mix until just combined
11. Then add buttermilk, mix until just combined then add the rest of the flour mixture.
12. Pour into prepared pan and place into oven for 40-50 minutes checking at the 40 minute mark.
13. Loaf is finished when inserted toothpick comes out clean.
14. Allow loaf to cool for 10 minutes in the pan before transferring to a wire rack.
15. Invert the loaf on wire rack, then turn over loaf right side up.
16. Pour the glaze over the top of the cake.  You may want to place a cookie sheet under the wire rack to contain the glaze when pouring over the loaf.
17. Allow loaf to completely cool and the glaze to set before cutting this delicious masterpiece.

For the Glaze

1. In a small sauce pan, over medium heat, melt the butter.
2. Add sugar and water, stirring occasionally.
3. Cook until the sugar combines with the butter and water into a simple syrup, about 5 minutes.  DO NOT Boil.
4. Remove from heat and add vanilla and stir until combined.
5. Pour over your loaf and ENJOY!