Baking, Desserts

Lemon Loaf

Cooking method:

Food Processor
  • Prep Time: 10 mins
  • Total time: 1h 10 mins
  • Skill Easy
  • Serves 4 people

Lemon Loaf

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Dairy

Ingredients

  • 2 cups all purpose gluten free flour
  • 0.75 cups of granulated sugar
  • 3 large eggs
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 2 tbsp of tapioca flour
  • 2 tsp GF baking powder
  • 1/3 tsp GF baking soda
  • 1 Finely grated zest and juice of lemon
  • 0.5 cup vegetable/sunflower oil/melted butter or coconut oil, melted
  • 200 g ricotta cheese or cream cheese
  • Pinch of salt

For the glaze

  • 1 cup icing sugar 3-4 tbsp of hot water

Cooking mode

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Method

  • Step 1

    Preheat your oven to 180 degrees ,and line with parchment paper 21 cm loaf pan and set it aside.

  • Step 2

    In a food processor bowl with dough attachment, place the eggs with sugar, pulse for 45 seconds. Add oil, pulse 5-10 times, add ricotta cheese, pulse until combined. Then add the flour, xanthan gum, tapioca, baking powder, baking soda, salt, lemon zest, and mix until combined.

  • Step 3

    Transfer the batter into the prepared loaf pan.

  • Step 4

    Place in the center of the preheated oven and bake for 45-60minutes. Bake until toothpick inserted in the center comes out mostly clean and the top is lightly golden brown.

  • Step 5

    Remove the loaf pan from the oven and allow the cake to cook in the pan for 10-15 min and then transfer to a wire rack.

  • Step 6

    Serve plain or with simple lemon glaze.

  • Step 7

    Prepare the glaze by mixing icing sugar with the hot water.

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