• 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.

Lemon Icing

• Mix confectioner's sugar and lemon juice. Mix until smooth. For a thinner consistency, add lemon juice, one teaspoon at a time.
• Once lemon loaf has cooled completely, pour lemon icing over the top of the lemon loaf. Allow the icing to set for at least 1 hour before slicing.