Touch of Lemon Tea Loaf

Ingredients

3/4 cups butter
1 1/2 cup sugar
3 eggs
2 1/2 cups Baking Free gluten-free All Purpose Flour (310 g)
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cups buttermilk (make one cup buttermilk--put 1 tablespoon white vinegar into measuring cup. Add milt to measure 1 cup. Let stand for a couple of minutes. Use only 3/4 cup for this recipe.)
grated rind of one lemon
3/4 cups chopped nuts

Glaze
Step 1
Prepare a 9" x 5" loaf pan by greasing and dusting with flour. Prepare glaze by mixing sugar and lemon juice. Set aside. The sugar will dissolve in the juice while the loaf bakes. If not, gently warm until the sugar dissolves.
Loaf
Step 2
Cream butter and sugar together. Beat in eggs. Mix the flour, salt and soda together. Add to batter alternating with the buttermilk. Stir in the lemon rind & nuts.
Step 3
Pour batter into the prepared loaf pan. Bake at 350 degrees F for one hour or until a toothpick inserted into the center comes out clean. Allow the loaf to cool about 5 minutes in the pan.
Glaze
Step 4
As the loaf cools slightly, pierce the top of the loaf in several places and almost to the bottom. Pour the glaze over the top of the loaf. The glaze will top the loaf and seep into the soft interior, adding more of the lemon flavor. Cool loaf completely before slicing. Freezes well.