Tangy. Sweet. Tart.
Delicious!
My daughter loves Starbucks lemon loaf so I decided to make a gluten free version at home. This loaf has a great crumb and is moist and just perfect for along side that cup of tea or coffee. Enjoy!
Ingredients:
- 3 large eggs (Pete and Gerry’s were used in this particular cake)
- 3/4 cup organic cane sugar
- 1 cup full fat greek yogurt
- 1/2 cup melted butter (Kerry Gold is the best and lends the perfect natural color for this loaf)
- Zest from 2 large, preferably organic, lemons
- Juice from those lemons (add a third if lemons are small)
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 1/2 cups Bobs Red Mill One to One GF flour
- 1/2 teaspoon salt
Glaze:
- 1 1/2 cups confections sugar
- 1 tablespoon melted butter
- Zest of one lemon and enough juice from same to make preferred texture of glaze. The more you add, the thinner it will become.
- Optional: few drops of almond extract
Mix all together and set aside until loaf cools.
Instructions:
Preheat oven to 350 degrees.
Grease and lightly flour a 9X5 loaf pan and set aside.
In a large mixing bowl, whisk together the sugar, eggs and yogurt making sure to completely incorporate.
Whisk in melted and slightly cooled butter, vanilla, almond extract, lemon zest and juice.
Toss in the flour, baking powder and salt and, you guessed it, whisk until the batter is uniform.
Pour into your loaf pan, should hit about 2/3 way up the pan, and bake for approximately 50 minutes. Check at the 45 minute mark, don’t over bake. Loaf is ready when it bounces back or toothpick comes out clean. Turn out the loaf after about 10 minutes of cooling and let cool completely on a rack. Once cooled, add glaze and let set for a bit before serving.
SWEET CAFFEINE 