Lemon Loaf
| Category: | Sweets Cakes & Pies |
Ingredients
Lemon Loaf
| 1 1/2 cups Frankie's gluten-free all-purpose flour |
| 1 tsp baking powder |
| 1/2 tsp baking soda |
| 1/2 tsp Kosher salt |
| 3/4 cup white sugar |
| zest of 2 lemons |
| 2 lg eggs |
| 1/2 cups vegetable oil |
| 1/4 cups fresh lemon juice |
| 1/2 cups yoghurt |
| 1 tsp vanilla extract |
Lemon Glaze
| 1 cup icing sugar |
| 3 tbsp lemon juice |
Lemon Loaf Directions
Preheat your oven to 350°F or 175°C and line a loaf pan with parchment paper.
In a bowl, rub lemon zest into the sugar. (This releases the oils from the lemon and boosts the flavour)
In another bowl combine the Frankie's all-purpose flour with baking powder, baking soda and salk and mix until combined.
In a large bowl add the lemon sugar, then add the eggs, lemon juice, sour cream, vanilla and oil and whisk until smooth. Add in the flour and mix well.
Pour into loaf pan and bake for 40-45 minutes or when a toothpick comes out clean. Let cool in the pan for 10-15 minutes then transfer to a rack.
Mix icing sugar and lemon juice until thick but pourable. Pour over cooled loaf. Let it set for that classic bakery look.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I bake. You can make this recipe as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
