Have you enjoyed a slice of amazing lemon loaf with your tea? Done right, it can really make a memorable moment. Above is a picture of my wife enjoying hers with a beer…I forgot to take a picture of the cake…I was really interested in trying out a new recipe that was lower in sugar and had fresh ingredients in it so that I could offer it to more my health conscious friends. The first time I made this was for my wife’s 50th birthday and we loved it.
Since that day I decided I need to perfect a Gluten Free Lemon Loaf that would make anyone happy so that my friend Jamie Holloway, and anyone else that is gluten intolerant, can also indulge and not worry about repercussions….here’s the fun part…if you bake it in a cake pan…it doesn’t look like a loaf anymore…
Ingredients:
- Coconut Flour 1 ½ cup
- Baking Powder ½ tsp
- Baking Soda ½ tsp
- Sugar Free Cheesecake Pudding Mix (1 oz)
- Sea Salt ½ tsp
- Eggs 3
- Raw Sugar or Evaporated Cane Juice 1 cup
- Butter 2 tbsp
- Vanilla Extract 1 tsp
- Therapeutic Grade Lemon Essential Oil 10 drops
- Lemon Juice 1/3 cup (about the amount in one medium lemon)
- Lemon Zest from one medium lemon
- Coconut Oil ½ cup
Instructions
- Preheat Oven to 350°
- Grease 9 x 5 x 3 inches loaf pan with coconut oil.
- In a large bowl blend flour, baking soda, baking powder and salt.
- In a medium bowl combine eggs, sugar, butter, vanilla extract, Therapeutic Grade Lemon Essential Oil, lemon juice with a hand mixer until well blended.
- Add wet ingredients to dry. Add oil. Blend well.
- Pour into pan and bake 45 min or until a toothpick comes out clean.
- Let cool 10 min. Remove from pan and allow to cool completely.
Optional: Glaze
In a 16 oz jar add 3/4 cup powdered sugar, 2 Tbsp Almond Milk and 4 Drops Therapeutic Grade Lemon Essential Oil. Shake well. Pour over cooled Lemon Loaf.
Want to learn more about Coconut Flour? Read Baking with Coconut Flour
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