Lemon Loaf 🍋 (gf)

Spring has sprung, which means it’s almost time to start planning Easter brunch. And whether you are feeding a crowd or spending it with a few close ones, this lemon loaf demands a spot on the table because

1. It’s super easy to make

2. It’s delicious

3. It’ll make your house smell like you really know what you’re doing

This lemon loaf recipe is also very special to me and my family. It’s like a delicacy. Growing up, we always spent Easter in Palm Springs with my nana and papa and there were a few constants on our trips to the desert: endless hours at the pool, lots of sunshine, golf cart rides, and lemon loaf—my nana’s specialty.

But I’m not one to disclose a family secret, so I decided to “Hannify” this recipe by making it gluten-free, and semi dairy-free, because let’s face it, it’ll never be EXACTLY like my nana made it because I, unfortunately, don’t have that grandmotherly touch (and I also don’t have a lemon tree in my backyard), but it’s pretty darn good if I do say so myself.

Lemon loaf is an Easter must-have, but it’s also a spring/summer staple that I’ll definitely be making for months! And to quote the legend, Gail, herself— “It is best to double this recipe, that way you have one loaf for yourself and one to give away!”

Lemon Loaf 🍋 (yields 1 loaf)

Ingredients:

for the wet ingredients:

• 6 tbsp. butter

• 1 cup sugar

• 2 eggs, slightly beaten

for the dry ingredients:

• 1 ⅓ cup gluten-free flour (I use Bob’s Red Mill)

• 1 tsp. baking powder

• ½ cup coconut milk

• grated rind of 1 lemon

for the glaze:

• ½ cup powdered sugar

• juice of 1 lemon

Instructions:

1. preheat oven to 350°f

2. cream butter and sugar together. add in eggs and beat well

3. combine dry ingredients in a large mixing bowl and slowly add in milk. mix to combine

4. fold in lemon rind

5. transfer batter to a greased loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean. set aside and let cool

6. make the icing by mixing powdered sugar and juice of 1 lemon in a small bowl. pour over loaf

7. enjoy!

notes:

• this recipe also works with coconut sugar instead of regular sugar if you’re looking for a low-glycemic version. the coconut sugar will just make your bread look a little darker

• if you don’t have coconut milk, use almond milk

• if you don’t have powdered sugar, you can make a glaze by adding ½ cup sugar and the juice of 1 lemon in a saucepan. bring to a boil then cool for 5 minutes before pouring over the loaf

make sure to tag @finewithfood when making any of my recipes!!