Description
Spring has sprung with this delicious Gluten Free Lemon Loaf! This lemony bread is moist and fluffy – wrapped into one beautiful tasty bread. A super easy to make springtime treat!
Ingredients
Scale
- 1 1/2 cups Bob’s Red Mill Gluten Free 1 to 1 Flour
- 1 1/2 tsp. baking powder
- 1 cup sugar
- 1/2 cup grapeseed oil
- 1 egg
- 1 tsp. vanilla
- 2 tsp. lemon extract
- 1 tbsp. of zest from a lemon
- 2 tbsp. fresh lemon juice
- 1/3 cup cashew milk ( I use Silk unsweetened brand )
Lemon Glaze Recipe
- 1 1/2 cups powdered sugar
- 2 tbsp. softened earth balance butter
- 1/2 tsp. lemon extract
- 3 tsp. unsweetened cashew milk
Instructions
- Preheat oven to 350 degrees.
- Grease and line your ( 9×5 ) loaf pan with parchment paper.
- In a medium bowl combine your flour and baking powder.
- In a large bowl mix your sugar and oil together.
- Stir in egg.
- Add in vanilla, lemon extract, fresh lemon zest, fresh lemon juice, and stir again.
- Using a spatula mix in dry ingredients until it’s not quite combined.
- Now add in your cashew milk and mix until batter is completely combined.
- Pour batter into loaf pan.
- Bake for approx. 30 to 35 minutes. Check with a toothpick.
- Let lemon bread cool completely.
- Top with lemon glaze and fresh lemon zest.
Lemon Glaze Recipe
- In a large bowl mix butter and lemon extract together.
- Next add powdered sugar and cashew milk.
- Mix until it forms a nice smooth glaze.
- Category: american
- Method: bake
- Cuisine: dessert
Keywords: gluten free lemon loaf, gluten free lemon bread