LEMON BREAD

1-1/2 cups + 1 tablespoon Ultragrain All-Purpose Flour
1-1/2 teaspoons baking powder
½ teaspoon salt
¼ cup (4 tablespoons) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
½ cup soy milk (you can also use skim milk)
Juice and zest of 1 lemon
FOR THE LEMON GLAZE
1 cup powdered sugar
juice and zest of ½ lemon
1 teaspoon butter
pinch of salt
Instructions
Preheat oven to 350F.
Grease and flour a 9x5 loaf pan with cooking spray and set aside.
In a mixing bowl, combine flour, baking powder, and salt; whisk well to combine. Set aside.
In your mixer's bowl, combine butter and sugar; beat until the entire texture is smooth and creamy, about 2 to 3 minutes.
Add eggs, one at a time.
Alternately, add flour mixture and soy milk to the creamed mixture, in three batches, stopping and scraping down the sides,
Add lemon juice and lemon zest and continue to beat until just combined.
Pour batter into previously prepared loaf pan.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove from oven and cool on wire rack for 15 minutes; run knife around edge of bread and slowly remove from pan.
Transfer bread to wire rack to cool completely.
In the meantime, prepare the glaze. (Please wait until the loaf is completely cooled before making the Glaze)
Place all the ingredients for the Lemon Glaze in a small saucepan and cook over medium-heat, whisking constantly just until warm and combined and no lumps appear.
Remove from heat and let stand 1 minute.
Put the Lemon Bread on a wire rack placed over a baking sheet or foil.
Pour the Lemon Glaze over the bread and let stand a couple of minutes before cutting.
Slice and Serve.

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