Grease an 11x6 loaf pan and preheat the oven to 350°F.

In a food processor, combine lemon zest and sugar; process for 30 seconds.

In a stand mixer, cream together softened butter and lemon sugar mixture until light and fluffy (3-5 minutes).

Add vanilla and lemon extract. With the mixer on low, add eggs one at a time and the lemon juice.

Mix in flour, baking soda, baking powder, and salt on low speed.

Slowly pour in buttermilk and mix until everything is incorporated.

Pour the batter into the prepared pan and bake for 40-45 minutes or until fully baked through.

In a small pot, combine water and sugar; bring to a light boil for 1 minute.

Stir in lemon juice and set aside.

Let the cake cool for 15 minutes before removing it from the pan. Brush the simple syrup on the top and sides of the loaf cake.

In a small bowl, whisk together powdered sugar, milk, and vanilla extract.

Drizzle the icing on top of the cake and serve! Enjoy your delightful lemon loaf!