Meyer Lemon Loaf

I can't remember where I got this recipe from, but it is so worth making. My husband loves this . It makes a very  moist and yummy lemon loaf.

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup buttermilk
• zest of 3 Meyer lemons
• 1/3 cup Meyer lemon juice *

1. Preheat oven to 350 °F.  Grease two loaf pans (abvout 4 x 8 inches each).
2. Cream butter and sugar with mixer until until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour, baking powder, baking soda and salt in a medium sized bowl.
5. In a small bowl, combine buttermilk, lemon juice and zest.
6. With mixer on low, add flour mixture and liquids alternately in three additions.
7. Beat just until smooth.
8. Divide batter equally between the two loaf pans, spreading to smooth the top. 
9. Bake for 50 minutes, or until toothpick inserted in center comes out clean.
10. Cool for about 15 minutes, before removing from pan.
11. Allow cake to cool completely on a rack before glazing.

*Zest the lemons before extracting juice.
Glaze:

• 2 cups icing sugar
• 3-4 tablespoons Meyer lemon juice

Stir icing sugar and lemon juice until smooth.  Glaze should be pourable But not thin. Set rack with loaves over parchment paper and pour glaze over cakes, allowing it to run down the sides.
I added mint leaves to the top of mine. They go really well with the lemon flavor.

Concerned about the High fructose GMO corn syrup found in so many recipes. I found this substitute from TASTE of HOME website.
Substitute for Corn Syrup

For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water.