Lemon loaf

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Many of you who may have been diagnosed celiac, or decided to begin eating gluten-free after eating ‘full gluten coffee house breads and snacks’, will probably understand where we’re going with this blog when we simply say…”lemon loaf”. Lol, it’s so good!! And so gluten-full!! We needed to make a similar slice of “lemony” goodness that would be comparable and maybe taste a little better …gluten-FREE and all!

This loaf is perfect for fall lunches or if you’re still in full summer mode – trips to the park or beach. It’s the perfect summer snack and is the perfect balance of tart and sweet!

We promise that this recipe is super easy. Lol, just throw it all together, bake, ice and you’re finished. Well, we do suggest mixing it first!

There’s no cheating here with the lemon juice though. You have to use real lemons. Our recipe calls for not only the juice but the zest of a lemon too.

Did you know that within the peel of a lemon there’s a ton of nutritional value? Don’t throw this out. The peel of a lemon packs a high amount of fiber and vitamin C. We know we can all use a little extra of both of these health benefits. Not to mention it also boasts of small amounts of calcium, potassium and magnesium.

Let’s get mixing. Lemon loaf is about to happen in your very own kitchen!!!

Something we want to mention to you is the consistency of this batter. Like many gluten-free recipes, it may look thicker or more sticky then what you would normally expect. This batter is sticky and scoops heavy. Don’t worry! We promise it bakes right up light and fluffy, and will be the most fantastic lemon loaf. A lemon loaf you’ll hold bragging rights too.

While your lemon loaf is baking in the oven, you’ll want to make an easy glaze to pour over when hot. This lemon icing absorbs into the top of the loaf and creates an incredible sweet lemony ‘kiss’. It’s so simple again but truthfully makes this loaf from great to amazing!!

Lemon loaf
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Lemon loaf

Recipe by cutcookingCourse: Not Always Breakfast, SnacksCuisine: CanadianDifficulty: Easy
Servings

1

loaf
Prep time

15

minutes
Cooking time

28

minutes

This gluten-free lemon loaf is light and full of texture, moist and fluffy. The perfect balance of tart and sweet. It packs well for lunches or trips to the park!

Ingredients

  • 1/2 cup butter

  • 1 cup sugar

  • 3 large eggs

  • 1/3 cup gluten-free plain yogurt

  • 1 tsp almond extract

  • zest of 1 large lemon

  • juice of 1 large lemon

  • 1 1/2 cup CUT Flour

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • Glaze

  • 3/4 cup icing sugar

  • 3 tsp lemon juice

Directions

  • Preheat the oven to 350Ā°F.
  • Using electric mixer, cream butter and add sugar.
  • Beat in eggs, and all additional ingredients.
  • Combine well but do not over mix.
  • Transfer to loaf pan. Batter will seem sticky or thick. That is OK!!
  • Bake in mini loaf pans for 25-28 min. Bake in full loaf pan for 45-50 min.
  • Make glaze by combining lemon juice and icing sugar. Stir well to ensure no sugar ‘lumps’.
  • Once loafs finished baking, cool on rack for approximately 5 min. Than go ahead and drizzle glaze over.
  • Allow to cool completely before removing from baking pan.
  • We bet you can’t eat just one slice!
    Stacey and Meg

We promise this one might become a staple for snacks in your house. Both our families LOVE it!