Lemon Loaf

Grab your Kember's Waffle Mix and lets make a Lemon Loaf! You will not believe how light and delicious this cake is! Wow your family & friends!  They'll never guess it's Gluten Free.

Ingredients needed:

• 3 eggs
• 1 cup granulated sugar
• 1 cup sour cream or Greek yogurt
• 1/2 cup vegetable oil
• 2 tbsp lemon zest
• 2 tbsp lemon extract
• 1 1/2 cups Kember's Waffle Mix

For the lemon glaze:

• 1 cup powdered sugar
• 2-3 tbsp lemon juice

Instructions

• Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured no-stick cooking spray.
• In a large bowl, add the eggs, sugar, sour cream, oil and whisk vigorously until smooth and combined. Finally, add the lemon zest, lemon extract, and stir well to combine.
• Then, stir in Kembers Waffle Mix and stir until just combined. It’s okay if it’s a bit lumpy. Pour batter into prepared loafpan. Bake for about 50 to 52 minutes.
• Optional: In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
• Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before turning out onto cooling rack to finish cooling before glazing.
• For the glaze, in a medium bowl, combine the powdered sugar and lemon juice until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit for desired consistency and flavor (I prefer mine to be thick.)
• Evenly spread or drizzle glaze over bread before slicing and serving.