Thursday, December 5, 2013

Gluten-free Lemon Loaf






























Gluten-free Lemon Loaf


Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

I love lemon loaf, well let me rephrase that I LOVE anything that has to do with lemon. I was really bummed out when I was diagnosed with Celaic's that I had to give up my lemon loaf addiction from Starbucks. However after I whined and complained that I could no longer have it I thought I would develop a recipe that I could eat and enjoy just as much. I haven't found a gluten-free dairy-free recipe out there, so I developed my own and I hope you all like it as much as we do. I love the lemony light flavor of this loaf and if you really like lemons as much as I do you could also add the zest to this recipe as well and make it even more lemony. YUM!!

Prep time: PT15M
Cook time: PT45M
Total time: PT1H

Ingredients

 FOR THE CAKE:
  • 2 Cups Sugar
  • 4 Tablespoons Butter Softened (I used earth Balance)
  • 6 Whole Eggs (Room Temperature)
  • 1 Cup Vegetable Oil
  • 2/3 Cups Fresh Squeezed Lemon Juice (Two Lemons)
  • 2 Teaspoons Vanilla Extract
  • 2 Teaspoons Lemon Extract
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 3 Cups All Purpose Gluten-free Flour 
  •  FOR THE ICING:
  • 2 Cups Confectioners Sugar (Powdered)
  • 2 Tablespoons Milk Of Choice (I used So Delicious Dairy Free Unsweetened Coconut Milk)
  • 1 Teaspoon Lemon Extract
Cooking Directions
  1. Preheat your oven to 350 degrees F.
  2. Grease two loaf pans.
  3. In a stand mixer add sugar, eggs, and butter, beat for about 2 minutes on medium speed or until mixture becomes pale yellow.
  4. Turn mixer down and add oil, lemon juice, vanilla extract, lemon extract, mix until combined.
  5. Slowly add sea salt, baking powder, baking soda, and gluten-free flour 1 cup at a time until thouroghly combined.
  6. Scrape the sides of your bowl and mix until combined.
  7. Pour mixture evenly into your two loaf pans.
  8. Bake for 45 minutes or until a toothpick is inserted comes out clean.
  9. Let cool completely and drizzle with lemon frosting.


6 comments:

  1. Oooh! I'm a sucker for anything with lemon! This looks divine!!!

    ReplyDelete
  2. This looks delicious! Do you think it would work with an egg replacer?

    ReplyDelete
  3. è bellissimo!!!
    baci Anna di http://unpodibricioleincucina.blogspot.it/
    look at that shine ...
    I tell you quietly that is good, fragrant as a common bread ..
    so bon appetit!
    come on my blog: http://unpodibricioleincucina.blogspot.it/
    stop by my FB page:http://www.facebook.com/unpodibricioleincucina
    http://unpodibricioleincucina.blogspot.it/2013/12/lasciati-sorpredere-dalla-bonta-di-un.html
    kisses Anna Pierri

    ReplyDelete