Preheat oven to 350°F.
Zest and juice lemons, by zesting first, then juice. Set the required zest and juice aside.
In a medium bowl, whisk together all purpose flour, baking powder, baking soda, and salt. Set aside.
In a mixing bowl, using an electric mixer, whisk eggs and granulated sugar for 2 minutes on high speed or until mixture has thickend but is still runny.
Add oil, lemon zest, and lemon juice to the eggs and sugar. Whisk until combined.
Add half of the dry ingredients and half of the buttermilk to the egg mixture and whisk to combine. Once combined, add the remaining dry ingredients and buttermilk and whisk.
Pour batter in a 9x5 non stick loaf pan. You can also spray with non-stick spray to ensure easy release.
Bake loaf for about 50 minutes, covering the top with aluminum foil for the last 10 minutes of baking. After 45 minutes, check the the readiness by inserting a toothpick in the center the lemon loaf. If the toothpick comes out clean, the lemon loaf is ready.
Once baked, remove from oven and let the lemon loaf rest in loaf pan for about 1 hour. This will allow propper time for it to set before being released from the pan.