This lemon loaf cake is a sweet and easy delicious treat. Fluffy and light, it will please all who eat it! Make it today.
1 1/2 cups of gluten free flour (or regular flour, this is a 1:1 recipe)
1/2 cup almond flour
1 tsp baking powder
3/4 tsp baking soda
1 tbsp lemon zest
1/4 cup lemon juice
3/4 cup extra virgin olive oil
3/4 cup Greek yogurt
1 1/4 cup sugar
2 large eggs For Glaze:
1 cup powdered sugar
2–3 tbsp lemon juice
1/4 tsp vanilla extract
Preheat your oven to 350°F
Grease a loaf pan and place parchment paper inside of it. This will allow your loaf to rise properly and then be removed once it has baked.
In a medium sized bowl, whisk together your flour, almond meal, baking powder, baking soda, and lemon zest .
In a separate bowl, whisk together the yogurt and lemon juice until it is very smooth.
In a large bowl whisk together the oil and sugar until combined. Once properly mixed together, add your eggs one at a time and mix them together.
Add the dry mixture and the yogurt mixture in alternating batches (3 in total).
Pour the batter into the loaf tin and place in the oven.
Begin to check for doneness at 55 minutes. You will know it is done once a toothpick is inserted in the middle of the loaf and it comes out clean.
Let the loaf cool in the tin for 10 minutes. Afterwards, use the parchment paper to lift it from the tin and place on a wire rack for it to cool completely.
Meanwhile, you can make your glaze. Mix together your powdered sugar and your lemon juice. Add your vanilla and continue to mix. If you find it too thick, you can add water, milk, and or more lemon juice.
Once your loaf is cool, you can cover your loaf in the glaze and serve it up!