Lemon Loaf  with Frosting

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Low fat buttermilk Lemon juice  Lemon zest Vanilla extract Lemon extract Butter Sugar Eggs Baking powder Baking soda Salt Gluten free baking flour Powdered sugar

Preheat oven to 350 degrees.  Prep a 9x5 loaf pan by coating in butter and then sprinkling with flour. Tap off excess flour. Or simply spray it with cooking spray.

In a small bowl, combine buttermilk with lemon zest and juice (zest lemons before juicing) and vanilla extract (and lemon extract if using).

In a separate bowl, combine butter and sugar and use a hand mixer to combine it until light and fluffy. Next, add eggs, one at a time, beating after each egg. To the butter and sugar mixture, add baking powder, baking soda and salt and 1/2 cup flour and combine.

Next add half of the buttermilk and lemon mixture and beat to combine. Then add 1/2 more cup of flour and beat. Add remaining buttermilk mixture and combine. Lastly, add the remaining 1/2 cup flour.

Pour into pan and smooth top. Bake until a toothpick inserted in center comes out clean, about 55 minutes. Cool for 15 minutes in a pan. Remove from pan and let cool completely; at least half an hour before glazing.

For the glaze: in a small bowl, put the lemon juice first, then add as much powdered sugar (about 2 cups) whisking in between until it is thick white in color and pourable, but not too liquidy, you want it to be thick!

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