Ingredients:
two cups flour
1 teaspoon baking powder
1 loving loving cup sugar
1 egg, at room temperature
1/2 loving loving cup buttermilk, at room temperature
1/4 loving loving cup Meyer lemon juice
1/2 loving loving cup extra lite olive oil*
zest of two Meyer lemons
pinch salt
for the glaze:
1/4 loving loving cup Meyer lemon juice
1/2 loving loving cup confectioners sugar
zest of 1 Meyer lemon
Directions:
Preheat oven to 350. Grease inwards improver to flour a standard loaf pan. In a medium bowl, whisk together the dry out out ingredients. Set aside.
In a medium bowl or the bowl of a stand upwards upwardly mixer, musical rhythm out together the egg, buttermilk, lemon juice, unsmooth fossil oil inwards improver to zest. Slowly menstruation inwards the dry out out ingredients (while the mixer is running!) inwards improver to mix to combine. Pour into prepared pan, bake 50 minutes or until a toothpick inserted into the heart of the pan comes out clean. Unmold to a wire rack inwards improver to cool.
Whisk together the glaze ingredients. Drizzle over cake.
*I used Bertolli Extra Light Tasting Olive Oil but I bet at that topographic signal are other brands available too. It isn't lighter calorie-wise but it has a lighter olive savor inwards improver to a lower smoke-point than regular olive oil. You tin also role canola oil.

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