1 cup powdered sugar
5 T. fresh lemon juice
2 tsp. water
1/4 c. unsalted butter, room temp.
1 c. firmly packed, light brown sugar
1 large egg - room temp.
3 large egg whites, room temp.
2 3/4 c. + 1 Tbsp. sifted cake flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. lowfat buttermilk, room temp.
2 Tbsp. fresh lemon juice, room temp.
1/4 c. pear baby food, room temp.
Preheat the oven to 325º. Grease and flour loaf pans. In a small bowl, make the glaze mixing together the powdered sugar, lemon juice and water. Cover the plastic wrap and set aside.
In large mixer bowl, beat the butter on medium speed, until creamy. Add the brown sugar, and beat for 2 minutes. In another bowl, whisk together the egg and egg whites. On medium speed, beat the eggs into the butter mixture a little at a time. Beat on medium-high until the mixture is smooth, thick, and fluffy, about 5 minutes. In another bowl, sift together the flour, baking soda, baking powder and salt. In another bowl, mix together the buttermilk, lemon juice and baby food. On low, in 3 additions, alternately stir the flour and buttermilk mixtures into the batter, mixing only until no flour is visible.
Bake for 30 - 40 minutes. Remove from the oven and immediately use a skewer to poke about 2 doz. holes in each loaf, making sure the skewer goes all the way through to the bottom. Spoon 3 Tbsp. of glaze over each loaf. Completely cool then remove from pans.