Email
Print
Perfectly lemony and lightly sweet, this bread is great with hot coffee for breakfast. A bonus is that it’s gluten-free!
Prep.
Category:
Tags:
Ingredients
For 1 COM_JOOMRECIPE_SERVING_TYPE_
meyer-lemon-loaf
- 2 eggs
- 1/2 c olive oil
- 1/4 c whole milk yogurt
- 2 1/2 T Meyer lemon zest
- 2 T Meyer lemon juice
- 2 t lemon extract
- 1/3 c turbinado sugar
- 1/2 c cane sugar
- 1 c almond meal
- 1/2 c rice flour
- 1/3 c oat flour
- 1 T flaxseed meal
- 1/2 t sea salt
- 1/4 t baking soda
- 1 t baking powder
Meyer Lemon Loaf Directions
- Preheat oven to 350˚F. Grease a 9-inch loaf pan.
- In a large bowl, whisk together the eggs, olive oil, yogurt (or buttermilk or coconut milk), lemon zest, 2 tablespoons of the lemon juice, and lemon extract.
- In a separate mixing bowl, stir together both sugars, almond flour, rice flour, oat flour, flaxseed meal, salt, baking soda, and baking powder. Add half of the dry mixture to the wet mixture and stir to combine. Add the remaining dry mixture to the wet mixture and fold to combine. Don’t overmix. Pour into the prepared loaf pan.
- Bake for 40-50 minutes, or until a cake tester comes out clean. Let cool in the pan for 10 minutes on a wire rack.
- In a small saucepan over low heat, whisk together the remaining 1/3 cup of lemon juice and 2 tablespoons of sugar. Cook, stirring, until the sugar dissolves.
- Poke holes in the top of the still warm cake, and pour the lemon glaze on top. Allow to cool completely while the cake absorbs the glaze. Enjoy.