• Preheat oven to 350F
• In a large bowl, combine sugar and lemon zest together. Rub the sugar and zest together until it is aromatic and slightly yellow.
  210 grams Sugar, 20 grams Lemon Zest
• Whisk in the eggs until it is fluffy and doubled in size.
  2 eggs
• Add in softened butter, lemon juice, vanilla, and buttermilk.
  105 grams Softened Butter, 24 grams Lemon Juice, 120 grams Buttermilk, 1 splash Vanilla
• Add in the flour, salt and baking powder.
  215 grams Bob’s Red Mill 1-1 Gluten Free Flour, 8 grams Baking Powder, 1 pinch salt
• Continue mixing until there is now flour left. Put into a parchment paper lined loaf pan.
• Bake for 50 minutes until it a toothpick comes out clean.
• Once you pull it out of the oven, let it sit in the loaf pan for 15 minutes. Then pull the parchment paper and loaf out of the pan and put on a cooling rack.

Lemon Simple Syrup

• Combine sifted icing sugar and lemon juice together in a bowl. Stir to combine until all the sugar is dissolved.
  30 grams Icing Sugar, 25 grams Lemon Juice
• Brush the simple syrup onto the top of the lemon loaf while it is slightly still warm.

Lemon Glaze

• Once the loaf is fully cooled down, remove the parchment paper and put it on a serving plate.
• Combine sifted icing sugar, lemon juice and milk until it is a thicker smooth glaze.
  120 grams Icing Sugar, 10 grams Lemon Juice, 15 grams Milk
• Using a spoon, carefully put the glaze on top of the loaf until it is fully covered. When it drips down the edge of the loaf, that is perfectly fine.