I've been wanting to make a lemon loaf cake for awhile now but, I just never seemed to get around to it.
I have to admit, it's not one of Shawn's favorite things to snack on, and I can't honestly say a lemon cake is very high on my list of desired desserts.
Nevertheless, I bought some lemons and made a delicious, super moist and spongy, gluten free lemon loaf cake with a lemon icing glaze. After taste testing, Shawn and I agreed, this will be made more often. Yummy!
- 2 lemons
- 1/2 cup sweet rice flour
- 1/4 cup almond meal
- 1/4 cup sweet white sorghum flour
- 1/4 cup cornstarch
- 1/4 cup tapioca flour
- 2 tablespoons golden flax seed meal
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1 stick of butter (softened)
- 1/2 cup egg whites
- 1/3 cup almond milk
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cup powdered sugar
Whisk together the flours, starches, golden flaxseed meal, almond meal, salt, baking soda, and baking powder thoroughly in a separate bowl and set this aside.
Wash your lemons, then zest them both.
In your stand mixer bowl, cream the sugar, egg whites, soft butter,almond milk, the lemon zest from both lemons, and vanilla together thoroughly. It will be a bit soupy looking.
Mix the bowl of flours into the stand mixer bowl and mix together thoroughly. It will get thicker the longer you mix.
Preheat oven to 350 degrees and spray a 4x8 loaf pan with your favorite nonstick cooking spray. Fill the loaf pan with the batter.
Bake at 350 degrees for 1 hour. Let cool briefly in the pan.
Run a knife around the edges of the pan then turn out the loaf onto a platter.
Mix the icing glaze by putting the powdered sugar in a large bowl and make a well in the center. Being careful not to get seeds in the bowl, juice the two lemons into the bowl. Whisk together until smooth.
Pour the glaze over the loaf and allow to set up. Slice, serve, and enjoy!