Name: Every slice of our irresistible Zesty Lemon Loaf is pure sunshine
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 1¾ cups gluten-free plain flour; 3 tsp baking powder; 1 cup almond meal; ¾ cup caster sugar; 1 tbsp finely grated lemon rind, plus extra, shredded, to decorate; ½ tsp xanthan gum; 175g dairy-free spread; 3 eggs; ¾ cup almond milk; ¼ cup lemon juice; ICING; 1 cup pure icing sugar; 1-1½ tbsp lemon juice

Every slice of our irresistible Zesty Lemon Loaf is pure sunshine

A sweet and tangy classic that’s easy to make.

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Serves 8

Prep

15M

Cook

Total

1H 15M

Ingredients

1¾ cups gluten-free plain flour

3 tsp baking powder

1 cup almond meal

¾ cup caster sugar

1 tbsp finely grated lemon rind, plus extra, shredded, to decorate

½ tsp xanthan gum

175g dairy-free spread

3 eggs

¾ cup almond milk

¼ cup lemon juice

ICING

1 cup pure icing sugar

1-1½ tbsp lemon juice

Method

Step 1

Grease a 14cm x 24cm (top measurement), 7-cup capacity loaf pan. Line base and sides with baking paper, extending paper 2cm above edges.

Step 2

Place flour, baking powder, almond meal, sugar, rind, xanthan gum and spread in a large bowl of an electric mixer. Beat on low speed until mixture is crumbly and resembles breadcrumbs.

Step 3

Beat in eggs, one at a time, then beat in almond milk and lemon juice. Continue beating for a further 1 min on medium-high speed until mixture is smooth. Spoon into prepared pan. Smooth over top.

Step 4

Cook in a 160°C preheated oven for about 1 hour, or until cooked in centre when tested with a skewer. Stand in pan for 20 mins. Turn out onto a wire rack to cool.

Step 5

ICING Sift icing sugar into a medium bowl. Stir in enough lemon juice to make a smooth, thick consistency.

Step 6

Drizzle icing over cake. Sprinkle with shredded lemon rind (optional). Stand until set.

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