Lemon Loaf with Lemon Icing

Thank you for watching my RUclips channel!
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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