Lemon Loaf
Description
When life gives you lemons, make a delicious lemon loaf! Lemon is the ultimate spring flavor. I have been all about all things lemon lately. This lemon loaf is easy to put together and looks beautiful on a plate. The lemon flavor is so bright and the cake itself is so moist! I ate a piece alongside a warm cup of Earl Grey tea for the perfect breakfast! Happy Baking!
- Gluten Free
- Vegetarian
- 30 minutes prep time
- 50 minutes cook time
- 80 minutes total time
Recipe
For the lemon loaf:
1 1/2 cups scant (180 g) gluten free flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt (1/2 teaspoon if using unsalted butter)
1 tablespoon lemon zest
1/2 cup softened butter
1 cup sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
2 large room temperature eggs
1/2 cup buttermilk (I used almond milk mixed with 1 1/2 teaspoon lemon juice)
For the syrup:
1 T lemon juice
1 T powdered sugar
For the icing:
1 cup powdered sugar
1 1/2 tablespoons lemon juice
1 tablespoon milk of choice if needed to thin out
For the lemon loaf:
1. Preheat oven to 350° F. Spray and flour a 9×5” loaf pan. Set aside.
2. If you do not have buttermilk, combine milk with lemon juice in a cup and set aside while preparing other ingredients.
3. In medium bowl, combine gluten free flour, baking powder, salt and lemon zest. Set aside.
4. In separate bowl, cream together butter and sugar.
5. Mix in lemon juice, vanilla extract and eggs.
6. Add 1/3 of the flour mixture to the butter mixture and beat to combine.
7. Mix in half of the buttermilk.
8. Mix in additional 1/3 of the flour mixture.
9. Mix in the remaining buttermilk.
10. Add in final flour mixture and stir until just combined.
11. Pour batter into prepared pan.
12. Bake for 40-50 minutes or until toothpick inserted into the middle comes out clean.
13. Allow to cool in pan for 15 minutes, then place on cooling rack.
For the syrup:
1. Mix together lemon juice and powdered sugar.
2. While loaf is on cooling rack but still warm, brush lemon syrup over the top and sides of loaf.
3. Allow loaf to cool completely.
For the icing:
1. Combine powdered sugar and lemon juice and stir until smooth. Add 1 tablespoon milk if needed to thin icing out. Icing should be thick but pourable.
2. Once loaf has cooled completely, pour icing over the top and let it dry before serving.
3. Slice and enjoy!
For the lemon loaf:
1 1/2 cups scant (180 g) gluten free flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt (1/2 teaspoon if using unsalted butter)
1 tablespoon lemon zest
1/2 cup softened butter
1 cup sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
2 large room temperature eggs
1/2 cup buttermilk (I used almond milk mixed with 1 1/2 teaspoon lemon juice)
For the syrup:
1 T lemon juice
1 T powdered sugar
For the icing:
1 cup powdered sugar
1 1/2 tablespoons lemon juice
1 tablespoon milk of choice if needed to thin out
For the lemon loaf:
1. Preheat oven to 350° F. Spray and flour a 9×5” loaf pan. Set aside.
2. If you do not have buttermilk, combine milk with lemon juice in a cup and set aside while preparing other ingredients.
3. In medium bowl, combine gluten free flour, baking powder, salt and lemon zest. Set aside.
4. In separate bowl, cream together butter and sugar.
5. Mix in lemon juice, vanilla extract and eggs.
6. Add 1/3 of the flour mixture to the butter mixture and beat to combine.
7. Mix in half of the buttermilk.
8. Mix in additional 1/3 of the flour mixture.
9. Mix in the remaining buttermilk.
10. Add in final flour mixture and stir until just combined.
11. Pour batter into prepared pan.
12. Bake for 40-50 minutes or until toothpick inserted into the middle comes out clean.
13. Allow to cool in pan for 15 minutes, then place on cooling rack.
For the syrup:
1. Mix together lemon juice and powdered sugar.
2. While loaf is on cooling rack but still warm, brush lemon syrup over the top and sides of loaf.
3. Allow loaf to cool completely.
For the icing:
1. Combine powdered sugar and lemon juice and stir until smooth. Add 1 tablespoon milk if needed to thin icing out. Icing should be thick but pourable.
2. Once loaf has cooled completely, pour icing over the top and let it dry before serving.
3. Slice and enjoy!