Lemon Pound Loaf
posted by virtual chef on Oct 2, 2008 | Bakery |
Ingredients:
1/2 cup (or 1 stick) unsalted butter, softened
1/4 cup Splenda (or any equivalent sugar substitute) or 1/2 cup sugar
2 eggs
1Â tbs lemon juice
1/4Â tsp salt
1 cup gluten flour
1/2 cup soy flour
1Â tsp baking powder
1/2Â cup soy milk
Glaze:
1/4 cup lemon juice mixed with 1/8 cup Splenda ( or 1/4 cup sugar)
Directions:
- Preheat oven to 325°F.
- Cream sugar and butter. Stir in eggs and 2 tbs lemon juice. Mix well.
- Add salt, flour, baking powder and milk and continue mixing until blended well.
- Pour into greased loaf pan or cake pan. Bake at 325°F until golden brown. (About 1 hour, depending on your oven. Mine took 50 minutes.)
- When done, take out of the oven to cool. While cooling, poke top of cake with a wooden skewer to make holes. Drizzle glaze over cake and into holes, 1 tsp at a time. You’ll see the cake absorving the lemon mix.
- Serve warm or cool.
