Preheat your oven to 325. Prep your loaf pan for nonstick. I use parchment paper that is a bit big for the pan so that I can easily lift my cake out.

In a medium mixing bowl, whisk or sift together your flour, baking powder and baking soda. Set this bowl aside.

Now in a mixing bowl, creme together the sugar alternative and the butter. The result will not be as fluffy as if you are using regular sugar however, you should get a good result in about 3-4 minutes. Use a paddle attachment and set the mixer on a slow to medium speed for best results.

While you sugar alternative and butter are in the mixer, use a third mixing bowl to mix together the lemon juice, buttermilk (or alternative) and the vanilla extract. Set this aside for a moment.

Take the first bowl with the flour mixture in it and pour about half of it into the mixing bowl. Set the mixer on slow and mix for about 10 seconds. Then add one egg to the bowl and half of the contents from the third bowl (liquid ingredients). Mix for 10 seconds and then repeat the process until all of the ingredients have been mixed together in the mixing bowl.

Bake the loaf for 60-65 minutes or until a toothpick comes out clean. Allow to cool before drizzling the glaze over it and serving.