Lemon Loaf with Lemon Icing

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Today’s video has me testing out a new recipe with a few of my own modifications.  Lemon Loaf with lemon icing!  I made this recipe using gluten free flour, but the substitution is seamless in the instructions/ingredients.  I have noticed that gluten free items do usually take an additional 5 minutes in the oven, but otherwise it is all the same.  The sour cream instead of the buttermilk really makes a difference. If you like lemon, you are sure to enjoy this one!

Special guests this week are Truffles and Skeeter


Lemon Loaf

1 ½ cups flour
1 tsp baking powder
¼ tsp baking soda
*Whisk dry ingredients together

1 cup sugar
¼ cup melted butter cooled
¼ cup vegetable oil
3 eggs or equivalent egg substitute
1 tsp vanilla extract
1 tsp lemon extract
1 Tblsp lemon zest (I used the zest of 1 medium lemon)
2 Tblsp lemon juice (I used the juice from the lemon I zested)
*Mix all ingredients together with dry ingredients

½ cup sour cream for buttermilk (sour cream works the best)
*Add sour cream to the mixture until well blended


*Grease a bundt or loaf pan and bake in a 350 degree oven.
Bundt pan - 30-35 minutes
Loaf pan - 40-45 minutes

After about 5-10 minutes of it cooling, flip over onto a cooling rack, and allow to cool for 2-3 hours before frosting it

   Lemon Icing

1 ½ to 1 ¾ cup powdered sugar
1 Tblsp lemon juice
1 - 2 Tblsp cream or milk
*Blend all ingredients together to make icing - it turns out more like a glaze

*Pour over the cooled lemon loaf and enjoy!


             
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