Gluten Free Lemon  Loaf Recipe

Made without a mixer in just one bowl.  It's so moist, lemony and absolutely delicious. And... you can't forget the lemon drizzle icing!

First, preheat your 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. Next, add in the flour, baking powder, baking soda and salt. Whisk until combined.

Pour the batter into the prepared loaf pan. Bake at 350 degrees F for 42-48 minutes. Mine was perfect at 45 minutes.

Once baked, remove the pan from the oven. Let it cool for 5-8 minutes before removing the lemon loaf from the pan. Then, transfer it to a cooling rack to cool completely.

While the loaf is cooling, make the icing. Once the loaf is completely cooled, pour and spread the icing over the top. Let it harden for about 5 minutes before slicing. Enjoy!

Get the full recipe via the link below.