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Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.
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For the bread: In a small bowl, mix the buttermilk (or yogurt) with the lemon juice and zest (or lemon oil), and set aside.
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In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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Beat together the butter and sugar until combined. Beat in one egg until absorbed. Scrape the bowl and add 1/4 cup of the dry ingredients.
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Beat in the second egg. Scrape the bowl and add the remaining dry ingredients, alternating with the buttermilk mixture, until the batter is uniform.
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Transfer the batter to the prepared pan, and bake for 55 to 60 minutes, until a paring knife inserted in the center comes out clean. Check after 45 minutes and tent with foil if browning too quickly.
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For the glaze: While the bread bakes, whisk together the glaze ingredients until the sugar dissolves.
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When the bread is done, remove from the oven and poke it all over with a toothpick or skewer.
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While the loaf is hot, drizzle the top with the glaze, letting it sink in before pouring more over. When all the glaze is used, let the bread cool on a rack for 15 minutes.
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After that time, tip the bread out of the pan, and return to the rack to finish cooling completely before slicing. The bread will keep for 5 days on the counter, covered. Freeze for up to 3 months.
