Gluten Free Lemon Loaf
This simple, oh-so-tender Gluten Free Lemon Loaf is bright and fragrant with lemon. It has a wonderfully fluffy crumb made with oat and almond flours plus a secret ingredient: whole-fat yogurt.
Ingredients
- 1 cup granulated sugar
- 2 teaspoons freshly grated lemon zest
- ½ cup plain full-fat yogurt
- 3 large eggs
- 1 ¼ cup/150 g oat flour
- ½ cup/60 grams almond flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ cup olive oil or coconut oil
Instructions
- Heat the oven to 350℉. Lightly grease a standard loaf pan with oil.
- In a large bowl, rub the lemon zest into the sugar for a few minutes until the zest is worked into the sugar and you can smell a wonderful lemon scent coming from the bowl.
- Then add in the yogurt, sugar, and eggs, stirring and whisking until well blended. Add the flours, baking powder, and salt. Add the oil and stir well to incorporate. Keep stirring until it forms a smooth batter. Pour the batter into the prepared pan and let it rest until the oven is heated.
- Bake the cake for 35-45 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean.
- Cool cake on a rack for about 20 minutes, then turn it out of the pan to cool completely.
Notes
The cake may take longer to bake depending on your oven - check at 35 minutes and keep checking every 5 minutes until it's done.
Nutrition
Calories: 233kcalCarbohydrates: 21gProtein: 1gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 152mgPotassium: 28mgFiber: 0.01gSugar: 21gVitamin A: 90IUVitamin C: 0.1mgCalcium: 83mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!