Ingredients

• 6 oz Unsalted Butter (softened)
• 12 oz Sugar
• 4 Eggs
• 4 Fl. Oz. Whole Milk
• 8 oz Unbleached White All-Purpose Flour
• 2 oz Organic Coconut Flour
• 2 tsp Baking Powder
• 1/2 tsp Sea Salt
• 1/2 tsp Lemon's Zest *
• 1 tsp Vanilla Extract

• 1/2 cup Powdered Sugar
• Lemon Juice as needed *

Instructions

1. Preheat oven to 325°F. Prepare loaf pan by greasing with butter and lining with parchment paper. Grease top of parchment paper.
2. In a separate bowl, sift together dry ingredients twice. Set aside.
3. In stand mixer or using hand mixer, cream butter and sugar.
4. At low speed, slowly add in eggs one at a time, allowing them to incorporate between additions.
5. Add vanilla. Add whole milk and sifted flour mixture (3 additions flour, 2 additions milk) - starting and ending with flour mixture.
6. Add lemon zest. Use spatula to incorporate.
7. Place batter in loaf pan and spread evenly on top. Tap pans on counter to remove excess air. Place on baking sheet.
8. Bake for 1 hour and 10 - 20 minutes, or until toothpick inserted in center of loaf comes cleans.
9. Allow to cool on rack for 5 - 10 minutes before removing from pan.

1. Whisk together powdered sugar and Meyer Lemon juice until you reach the desired consistency.
2. Allow cake to cool (almost completely) before pouring on glaze.