Lemon Bread:

1. Prepare Oven and Pan:
   1. Preheat the oven to 350°F (175°C).
   2. Grease a 9-inch aluminum loaf pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove the loaf. Grease the exposed parts of the pan with butter or oil.
2. Combine Dry Ingredients:
   1. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
3. Combine Wet Ingredients:
   1. Place the lemon zest in a large bowl with the granulated sugar. Use your fingers to rub the zest into the sugar until it is fragrant.
   2. Whisk in the melted butter, then whisk in the eggs one at a time.
   3. Whisk in the buttermilk and lemon extract.
4. Combine Wet and Dry:
   1. Switch to a spatula. Add the dry ingredients to the wet ingredients and stir until smooth.
   2. Spread the batter evenly into the prepared pan.
5. Bake:
   1. Bake for 53 to 55 minutes, or until the top springs back when touched and a toothpick inserted into the center comes out clean.
   2. Cool the bread in the pan for 30 minutes.
   3. Run a knife around the edge and invert the loaf onto a cooling rack.
   4. Allow the loaf to cool completely to room temperature (about 30 minutes to 1 hour).

Lemon Glaze:

1. Make Glaze:
   1. In a small bowl, mix the powdered sugar and lemon juice until smooth.
   2. If the glaze is too runny, add a bit more powdered sugar. If it’s too thick, add a few more drops of lemon juice.
2. Glaze Bread:
   1. Use a fork to drizzle the glaze over the top of the bread (for a light glaze) or a spatula to spread it (for a thicker glaze).