Gluten Free Lemon
Loaf (Drizzle Cake)
Made without a mixer
in just one bowl.
And... you can't forget the
lemon drizzle icing!
oven to 350 degrees F
. Line an 8x4
loaf pan with parchment paper and/or spray it
To a large bowl add the
cane sugar, lemon zest, lemon juice, honey, eggs, oil, yogurt, milk and vanilla. Whisk well.
add in the flour, baking powder, baking soda and salt. Whisk
Pour the batter into the prepared loaf pan.
at 350 degrees F for 42-48 minutes. Mine was perfect at 45 minutes.
remove the pan from the oven.
cool for 5-8 minutes
removing the lemon loaf from the pan
. Then, transfer it to a
cooling rack to cool completely
loaf is cooling, make the icing.
Once the loaf is
completely cooled, pour and spread the icing over the top.
harden for about 5 minutes before slicing
Get the full recipe via the link below.