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400 g butter (room temperature)
200 g white sugar
200 g brown sugar
240 g vanilla
4 g salt
20 g lemon juice (optional)
1 lemon zest (optional)
8 eggs
440 g Nextjen Gluten-Free All Purpose White Flour
200 g baking powder
 
In mixer cream together butter, sugars, vanilla, salt, lemon juice and zest.
Add eggs and continue mixing for 1-2 minutes.
Add Nextjen Gluten-Free flour and baking powder mix until incorporated.
Scrape batter into two buttered loaf pan, smooth the top.
Bake at 325°F or 45 to 55 minutes
Test temperature with a probe. Remove at 87-95 C (190-200 F)