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!
Ingredients
- 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
Step 1:
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.
Step 2:
Wash your lemons, then zest them both.
Step 3:
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.
Step 4:
Mix the bowl of flours into the stand mixer bowl and mix together thoroughly. It will get thicker the longer you mix.
Step 5:
Preheat oven to 350 degrees and spray a 4x8 loaf pan with your favorite nonstick cooking spray. Fill the loaf pan with the batter.
Step 6:
Bake at 350 degrees for 1 hour. Let cool briefly in the pan.
Step 7:
Run a knife around the edges of the pan then turn out the loaf onto a platter.
Step 8:
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.
Step 9:
Pour the glaze over the loaf and allow to set up. Slice, serve, and enjoy!
Enjoy!
Looks yummy. Did you use a 5x9 or 4x8 pan?
ReplyDeleteSorry, a 4x8. I'll write that in. =]
ReplyDeleteI can't have almonds, what type of gluten free flour would work well as a substitute? Thanks!
ReplyDeleteTry 1/4 cup brown rice flour or 1/4 cup gluten-free oat flour.
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