Lemon Loaf

Makes 1 Loaf

Ingredients:

Loaf

1/3 Cup Butter, Softened

3/4 Cup Buttermilk

3 Eggs

1 Cup Sugar

1/2 Cup Oil

2 Tbsp Lemon Zest (2 Lemons)

2 Tbsp Lemon Extract

1 1/2 Cups Flour

2 Tsp Baking Power

Pinch of Salt

Glaze

3 Tbsp Butter, Softened

1 1/2 Cups Icing Sugar

3 Tbsp Lemon Juice

1 Tsp Lemon Extract

Directions:

Loaf: Preheat the oven to 350F. Spray a 9x5 loaf pan with cooking spray and flour. Set aside.

In a large bowl, cream the butter until it is smooth. Whisk in the buttermilk, eggs, and sugar until combined. Drizzle the oil in while whisking to combine. Add the lemon zest and lemon extract and whisk again. Add in the flour, baking powder, and salt and stir until just combined. Some lumps are okay! It is better to have lumps than to overmix! Pour the batter into the prepared pan and bake for 40 minutes or until slightly brown on top. Tent a piece of tinfoil over top of the pan and return it back into the oven for another 10 minutes or until a toothpick inserted in the middle comes out clean. Allow the loaf to cool in the pan on a wire rack for 1 hour, before removing the loaf from the pan and allowing it to cool on a wire rack completely.

Glaze: Beat the butter until it is smooth. Mix in the icing sugar, lemon juice, and lemon extract. The glaze should be fairly thick but easily spreadable. Once the lemon loaf is completely cool, spread the glaze on top of the loaf.

Store any leftovers in an airtight container in the fridge.

Enjoy!