Ingredients:
ii 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 ii 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 add-on to flour a measure 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, beat out together the egg, buttermilk, lemon juice, unsmooth stone oil inwards add-on to zest. Slowly menstruation inwards the dry out out ingredients (while the mixer is running!) inwards add-on 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 add-on 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 gustatory modality inwards add-on to a lower smoke-point than regular olive oil. You tin also role canola oil.

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