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Gluten, Soy, Dairy-Free Lemon Loaf Recipe

I know. This isn’t a cooking blog. But I am just so excited—and surprised—this recipe worked!

A few months ago, someone posted the “top secret” recipe for a certain, popular coffee shop’s lemon loaf. I’ve never tried that particular item, but it sounded good. I just had to make a few modifications, so my version would be gluten, soy, and dairy-free. I’m learning, slowly, that this is not as daunting as it sounds! I just had to do a little bit of research to figure out what ingredients work together under specific conditions in order to produce the desired result.

This was the desired result!

Lemon Loaf

Here’s the recipe:

3 eggs
1 cup sugar
1 ½ tbsp canola oil
1 tsp vanilla
1 tsp lemon extract
1/3 cup lemon juice
1 ½ cups rice flour
¾ tsp flax seed
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup canola oil

And for the glaze:

1 cup powdered sugar
3 tbsp lemon juice
¼ tsp vanilla
Pinch of salt

Preheat your oven to 350. Blend the first six ingredients together using a mixer. Add the next five ingredients. Mix well. Stir in the canola oil.

Pour the batter into a well-greased 9×5 loaf pan, making sure whatever you use to coat the pan is gluten, soy, and dairy-free. Bake for 45 minutes or until a toothpick stuck into the center of the loaf comes out clean.

In a small bowl, combine all ingredients for the glaze. While the lemon loaf is still a little bit warm, drizzle the glaze over the top. Let the glaze set before serving this treat.