• Preheat your oven to 350°F. Grease and line your ( 9×5 ) loaf pan with parchment paper, and set it aside.

PREPARE LEMON BATTER

• In a stand mixer with the paddle attachment or hand mixer beat on medium-high speed until light and fluffy, about 5 minutes. Add in the sugar and cream together for another 5 minutes.
• Slowly add in the buttermilk, oil, and eggs, one at a time. Next add the lemon zest, juice, and vanilla. Mix until smooth.
• In a bowl, add gluten-free flour, baking powder, baking soda, and salt, and whisk to combine well and break up any clumps. With a spoon stir the oil into the flour until it starts to form crumbles. With the mixer on slow speed, add the flour mixture in 3 parts, until the batter is smooth.
• Pour the batter into the prepared loaf pan, and smooth the top with a spatula.

BAKE LEMON LOAF POUND CAKE

• Place the loaf pan in the center of the preheated oven and bake for 45 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely (about 1 hour).

MAKE THE GLAZE & ASSEMBLE THE CAKE

• Once the pound cools, make the glaze. In a small bowl, whisk together the powdered sugar, salt, and 1 teaspoon of lemon zest.
• Whisk in 2 tablespoons of lemon juice. The mixture should still be very thick and dry. Continue to stir in 1 teaspoon at a time until a thick but smooth glaze is formed. The consistency should be pourable.
• Pour the glaze over the cooled pound cake, and use the back of a spoon or rubber spatula to evenly spread the glaze and push it to the edges so that it runs down the sides.
• Allow the icing to set for at least 30 minutes before slicing.