This lemon loaf cake (or "lemonade bread" as my kid calls it) just says spring. It's full of bright, citrus flavors from the lemon juice and zest used in both the bread and the glaze on top. And it is one of those breads that you can serve for breakfast, brunch, or dessert.
And did I mention that it is gluten-free?! You would never know it though. The texture is just like any other lemon loaf (maybe even better!), and it stayed wonderfully moist from the secret ingredient...Greek yogurt. I didn't use just any old Greek yogurt though. I used non-fat vanilla bean yogurt, which imparted a nice hint of vanilla to the bread.
To make this gluten-free, I used Cup-4-Cup flour. My friend Megan (from the gluten-free food blog www.meganlierman.com) lent me some to try. I am seriously impressed. This was my first time using it, so I don't know how it works in other recipes, but it worked great in this bread.
Cup-4-Cup is a multi-purpose, gluten-free flour blend that supposedly can replace regular all-purpose flour 1 for 1 in most recipes. Megan and I have set out to test this. First test = PASS!!! I will definitely be making this bread over and over again. We finished the loaf in one day and my kids were begging for more!
(Note: Cup-4-Cup is available on Amazon here, but we have also found it in specialty food stores.)
Gluten-Free Lemon Loaf Cake
Serving size: 1 loaf
1 1/2 cups Cup-4-Cup gluten-free flour blend*
1 tsp. baking powder
1/2 tsp. salt
Lemon zest from 1 1/2 lemons
1/2 cup (1 stick) salted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 (6 oz.) container Greek non-fat yogurt blended with vanilla (such as Fage Fruyo)
1 tbsp. fresh lemon juice
Butter for greasing
1/2 cup powdered sugar
1 tbsp. fresh lemon juice
Lemon zest from 1/2 lemon
Pinch of salt
(*Cup-4-Cup includes xanthan gum so additional xanthan gum is not necessary.)
Preheat the oven to 350° (325° for a dark pan). Butter and flour the sides of a loaf pan.
In a medium bowl, whisk the flour, baking powder, salt, and lemon zest together. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed. Then mix in the eggs, one at a time, mixing well after each addition. Blend in the yogurt and lemon juice. With the mixer on low, slowly add in the dry ingredients. Mix just until incorporated.
Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let cool at room temperature for 5 minutes in the pan before transferring to a wire rack to cool completely.
Once cool, prepare the glaze. In a small bowl, whisk the powdered sugar, lemon juice, lemon zest, and salt together until smooth. Spread over the top of the loaf.
Source: adapted from Food.com
Disclosure: Some of the links in the post above are "affiliate links." I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Regardless, I only recommend products that I use personally.