Strawberry Lemon Quick Loaf
This is a really quick and awesome sweet loaf to make. Today I made this with strawberries and lemon, however you could always substitute other fruits to give this loaf a totally different flavour.
Category: | Sweets Cakes & Pies |
Ingredients
Batter
1 tbsp lemon juice |
1 cup milk |
1/2 cup canola oil |
1 lg egg |
1 cup white sugar |
2 tsp vanilla extract |
1 tbsp baking powder |
1/2 tsp Kosher salt |
2 cups Frankie's gluten-free all-purpose flour blend |
2 cup strawberries, sliced/chopped |
Crumble Topping
6 tbsp Frankie's gluten-free all-purpose flour blend |
3 tbsp butter, unsalted, cold and cut into small pieces |
2 tbsp white sugar |
2 tbsp brown sugar |
1/2 tsp ground cinnamon |
Glaze
3/4 cup icing sugar |
1/2 tsp vanilla extract |
3 tbsp milk |
Strawberry Lemon Quick Loaf Directions
Begin by pre-heating your oven to 350°F or 175°C.
Put a piece of parchment paper into a large loaf pan and create a sling. A sling is a just a piece of parchment paper cut and placed inside of the pan not covering two of the edges of the pan. I also greased the non parchment paper ends of the pan to help with ease of getting the finished loaf out of the pan.
Into your milk container add the lemon juice. And while that is doing its thing (it doesn't take long), add all of the remaining wet ingredients (sugar, egg, oil and vanilla) into a mixing bowl. Now add your milk/lemon mixtur and whisk to combine everything.
Now, add all of the gluten-free flour blend and remaining ingredients (except for the strawberries) and beat in your mixer on high until well blended.
When blended fold in the strawberries and then pour/scoop the mixture into the loaf pan. This mixture should fill the loaf pan no more than 3/4 full. If you have remaining dough, fill a few muffin tins (but remember the muffins won't need to cook as long).
Now make the crumble topping. In another mixing bowl combine all of the ingredients and gently fork, or press with your fingers, all of the ingredients to get the mixture to resemble oatmeal. It's ok if the mixture has a few larger pieces of butter remaining, but the bulk of it should be small enough to resemble coarse oatmeal.
Spread mixture evenly on top of the loaf pan to cover the batter and then bake in your oven in the middle rack for 65 minutes, or until a skewer comes out clean when inserted.
When the cake is fully baked remove from oven and let cool. Remove from pan and place on a plate.
Now it's time to make the glaze. Combine the icing sugar, vanilla extract and a few tablespoons of the milk. Whisk together. You'll want to add an additional tablespoon (or two) to find the right consistency that you're looking for. The goal is to have a thick milk consistency. Not so thick that it forms a rope, but not so thin that it is too watery.
I used Frankie's gluten-free all-purpose flour blend to bake this loaf and it made my life so easy. If you want to make this cake just like I did, you can order the flour online at: glutenfreefrankies.com or by visiting Amazon and searching for "Frankie's Flour".