Lemon Loaf

So, it's been a busy, busy time for me at work and I haven't had the time to bake or cook, much less blog here. But, Christmas is just around the corner, so it was time to bring out some of my fave baking.  Of course, as I'm trying to adapt my recipes to be gluten and/or lactose free, I've had to revisit my "standard" recipes.  Sometimes, it's just an adjustment here and there.  Other times, it's a whole new way of making my recipe to make it taste the same.  Recently, I decided to try and re-make the Lemon Loaf...

Lemon Loaf - this was one of my Mother's favorite desserts when I was growing up.  She rarely baked.  But she always bought this at the Christmas bake sale at her work.  She'd buy several and freeze them and serve them up throughout the holidays and beyond.  As I grew older and learned how to bake (in home economics!  back in the day...) I tried my hand at this loaf.  The first few I made at her request were probably not so great, but my Mother - bless her! - took great pride in serving it for dessert at the dinner parties I was asked to make this for, and telling everyone that I made this "all by myself!"...Not sure that everyone ate it, but I always equate Lemon Loaf with my Mom.  She passed away in 1995 but I make this annually around this time of the year.  With every bite of the now time-tested lemon loaf, I remember how much she loved the holidays with her family, how much she loved when I was home from college and would bake holiday goodies, and how proud she was to tell people, "my daughter baked that all by herself!"

I made this last week and adapted my recipe to make this gluten-free.  The big difference from my traditional recipe is the addition of Greek yogurt. So for some people, this may not be considered lactose-free.  However, I personally, do not have issues with Greek yogurt though I am lactose intolerant. If your intolerance is quite severe or if you have a dairy allergy, you could substitute this with the Tofutti sour cream (which is a soy-based product).

Gluten-free and lactose-free lemon loaf

Gluten free flour for this loaf (I always make my own mixture of flours, but for this, I made a big batch using 2 1/2 cups of white rice flour, 1/2 cup of tapioca flour, 1 tsp of Xantham or Guar gum...use only 1 1/2 cups for this recipe.  Keep the rest for the next loaf you make)

Ingredients:

1 1/2 cups gluten free flour (see above)
2 teaspoons baking powder
1/2 teaspoon kosher salt
zest of 1 lemon
1 cup Greek yogurt (or use Tofutti sour cream to keep this dairy-free)
3/4 cup sugar
3 eggs
1/2 teaspoon pure vanilla
1/3 cup melted coconut oil
1/4 cup of lemon juice
1/4 cup of coconut flakes (optional)

For topping:
 1/4 cup of sugar and juice of half of lemon (about 1/3 cup). 

Directions:
1.  Preheat your oven to 350 degrees.  Grease a bread loaf pan, or line with parchment paper.
 
 2.  In a medium mixing bowl, sift together the flour, baking powder, salt and lemon zest. 

3. In another mixing bowl or in a Kitchen Aid, mix together the yogurt and 3/4 cup of sugar.  Mix in the eggs, vanilla, lemon juice.  With a rubber spatula, and working in batches, whisk the dry ingredients into the wet ingredients.  Fold the coconut oil into the batter, making certain the oil is completely incorporated. If adding coconut flakes, add in now. 

Mix in 1 egg at a time after yogurt/sugar mixture has been incorporated

this is what the mixture should look like after adding flour and oil

4.  Pour the batter into the bread loaf pan and bake for 50 minutes, or until a cake tester comes out clean.

Consistency of the batter as it's being poured into pan

Ready to go into a 350 degree oven for about 50 mins

5.  While the loaf is baking, heat the lemon juice and 1/3 cup of sugar in a small saucepan.  Once the sugar is dissolved, set aside.
6.  When the loaf is done, let the pan cool for 10 minutes on a baking rack.  After ten minutes, poke holes in the loaf pour the lemon-sugar mixture over the cake, allowing it to seep in.
  
7.  Serving suggestion: whip up some cream, add berries and voila!  Yummy and simple!!   Who says you can't have delicious baked goods if you have to eat gluten and/or lactose free? 

Lactose-free whipping cream

Finished loaf with lactose-free whipping cream and raspberries