Sometimes you just need a little sunshine. This winter has started out dreadfully cold and snowy. I’m not a cold snowy person. Yet here I am living in mid-Missouri…. the snow this year started in November, which seems earlier than it should. Of course if anyone asks me, I’m ok with no snow ha!
With all the cold dreary days I was on the search to find something fresh and bright to help bring in a little sunshine, and what better than a delicious lemon loaf! This recipe wasn’t gluten free to begin with- but I tweaked it to make it that way- and boy, did it turn out delicious!!!
The brightness in the lemons, the creamy taste of the butter… ah it was just perfection in your mouth! And not only was it delicious for a wonderful after dinner dessert, but it paired great with breakfast and a warm beverage the next morning.
Some recipes I’ve found have lemon extract, but I’m not a huge fan of extract- unless it’s vanilla! So I omitted that completely and added in fresh lemon, with the zest! It was delightful, tangy, and hit all the right notes for the cold dreary winter day!
Gluten-Free Lemon Loaf
1 1/2 cups of gluten free baking flour (I get mine pre mixed and buy it in bulk from the Amish community we live near)
1 tsp xatham gum (if your flour mix doesn’t include it, if it does omit this)
1/2 tsp baking soda
1/2 tsp baking powder
1 cup of white sugar
2 tablespoons of butter/margarine (I use margarine because thats what I have)
1 tsp vanilla
1 juice from a ripe lemon (and use the zest too!)
1/3 cup of lemon juice (in addition to the fresh squeezed lemon juice above)
1/2 cup oil
1 cup of powdered sugar plus one tablespoon
2 tablespoons of 2% milk ( you can also use whole milk)
1/2 tablespoons lemon juice (I all did this to taste, I like mine more lemony, so I did more and tasted until it was enough to pull the lemon out- do to your preference!)
Combine the gluten free flour, xatham gum, baking soda and baking powder in a bowl.
Use a mixer to combine the sugar and butter together, then add the eggs one at a time. When incorporated add your lemon juice, zest, and vanilla. Pour the dry ingredients in slowly and mix well. Once everything is smooth add your oil and mix again.
Pour into a 9×5 greased loaf pan or your smaller loaf/muffin tins. Bake at 350* for 45 mins if you choose the loaf pan, 25-30 minutes if you chose the smaller loaf/muffin tins. Let the loaf completely cool before adding your icing.
I baked this first and put it in one loaf pan, but the 2nd time I put it in smaller loaf tins. It made the best little “carry in dessert” for after our children’s Christmas program at church! I also added the icing while they were slightly warm, because I was running out the door and needed to get it on- they tasted delicious and didn’t look half bad!!
If you give it a whirl, let me know what you think!