Iced Lemon Loaf

• FOR THE CAKE:
• 6 ounces, weight Good Quality White Chocolate (not Morsels Or Anything Containing Wax)
• 2-1/2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1 cup Unsalted Butter, Softened
• 1-1/2 cup Granulated Sugar
• 3 whole Eggs
• 2 teaspoons Good Vanilla Extract
• 1-1/2 teaspoon Lemon Extract
• 1-1/2 Tablespoon Freshly Grated Lemon Zest
• 1-1/3 cup Buttermilk
• Fresh Raspberries, For Serving (optional)
• FOR THE ICING:
• 1-1/2 Tablespoon Freshly Squeezed Lemon Juice (or More For Desired Consistency)
• 1 cup Sifted Powdered Sugar

1. 1.treheat the oven to 350u0b0F. Spray two 8 x 3 x 4 inch loaf pans very well with baking spray (or grease and flour them).
2. 2.tn a small bowl, melt the white chocolate in 30-second increments in the microwave on full power, stirring in between bursts, until melted and smooth. Set aside to cool slightly.
3. 3.tn a medium size bowl, whisk the flour with the baking powder and salt to combine; set aside.
4. 4.tream the butter together with sugar in a large bowl until light and fluffy.
5. 5.ttir the eggs into the creamed mixture, one at a time, until combined.
6. 6.ttir in the vanilla, lemon extract, and lemon zest to incorporate.
7. 7.tradually mix in the flour mixture into the creamed mixture, alternating with the buttermilk, in 3 separate additions of each, beating well after each addition.
8. 8.ttir the melted white chocolate into the batter until thoroughly combined.
9. 9.tivide the batter evenly between the prepared loaf pans.
10. 10.take for 45-50 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
11. 11.tool loaves in the pans for 10 minutes before inverting onto a cooling rack to cool completely.
12. 12.tnce loaves are cool, prepare the icing by stirring the lemon juice into the powdered sugar with a fork until smooth.
13. 13.tour icing over the top of the loaves, spreading with a knife until the icing drizzles over the sides of the loaves. Serve immediately with fresh raspberries (if desired.)
14. 14.teftover lemon loaf should be stored in an airtight container in the refrigerator for up to 3 days.
15. Note: Iced Lemon Loaf batter can be made in a single Bundt pan. Simply grease and flour the Bundt pan really well, add all the batter to the pan, and increase baking time by about 10 to 15 minutes. Allow cake to cool completely in the Bundt pan before inverting onto a serving plate and icing.
16. Variations: Substitute lime zest/juice for the lemon and continue with the lemon extract for Iced Lime Loaf; or substitute orange zest/juice and orange extract for an Iced Orange Loaf. Better yet, combine all three citruses for a All Over Citrus Loaf.

cake, white chocolate, allpurpose, baking powder, salt, unsalted butter, sugar, eggs, vanilla, lemon, freshly grated lemon, buttermilk, fresh raspberries, freshly squeezed lemon juice, sugar

Taken from tastykitchen.com/recipes/breads/iced-lemon-loaf/ (may not work)