09 May Lemon Loaf
This moist and flavourful gluten-free lemon loaf recipe is easy to make, easily doubled and is great for get tea time and get togethers.
Preheat the oven to 350 degrees and line a 8.5 inch loaf pan with a parchment liner.
in a small pot combine lemon juice and sugar, bring the mixture to a boil for 1 minute then remove from heat and set aside.
Sift flour, baking powder, baking soda and salt and set aside
In a stand mixer with a paddle attachment, cream the butter and the sugar until light and fluffy, then scrape down the sides of the bowl.
Add eggs one at a time beating well after each addition.
Scrape down the sides of the bowl then add the lemon zest and beat again.
In a liquid measure cup whisk together Greek yogurt, lemon juice and vanilla until well mixed.
Turn the mixer speed to low and add the dry and wet ingredients alternately beginning and ending with dry. Make sure to scrape down the sides of the bowl in between.
Spoon the batter into the loaf pan and bake for 50-60 min until a wooden skewer comes out clean and the top is golden. Remove from oven and let cool for 5 min.
Using a wooden skewer poke holes all over the top of the load and then brush the lemon syrup you made earlier on the top. When almost cool remove the loaf from the pan and place on a wire rack with parchment underneath.
Wait for the loaf to cool completely before starting your glaze.
In a medium bowl, combine the icing sugar and enough lemon juice to make a thick glossy glaze. Spoon the glaze on top of the loaf allowing it to drip down the sides.
Allow glaze to set before serving for at least 30 minutes.
Ingredients
Directions
Preheat the oven to 350 degrees and line a 8.5 inch loaf pan with a parchment liner.
in a small pot combine lemon juice and sugar, bring the mixture to a boil for 1 minute then remove from heat and set aside.
Sift flour, baking powder, baking soda and salt and set aside
In a stand mixer with a paddle attachment, cream the butter and the sugar until light and fluffy, then scrape down the sides of the bowl.
Add eggs one at a time beating well after each addition.
Scrape down the sides of the bowl then add the lemon zest and beat again.
In a liquid measure cup whisk together Greek yogurt, lemon juice and vanilla until well mixed.
Turn the mixer speed to low and add the dry and wet ingredients alternately beginning and ending with dry. Make sure to scrape down the sides of the bowl in between.
Spoon the batter into the loaf pan and bake for 50-60 min until a wooden skewer comes out clean and the top is golden. Remove from oven and let cool for 5 min.
Using a wooden skewer poke holes all over the top of the load and then brush the lemon syrup you made earlier on the top. When almost cool remove the loaf from the pan and place on a wire rack with parchment underneath.
Wait for the loaf to cool completely before starting your glaze.
In a medium bowl, combine the icing sugar and enough lemon juice to make a thick glossy glaze. Spoon the glaze on top of the loaf allowing it to drip down the sides.
Allow glaze to set before serving for at least 30 minutes.
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