Gluten-Free Lemon Bread

• Vegetarian
• Gluten free

• Produce

  • 1 Lemon, Zest from large
  • 1 Lemon, juice from large

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder, gluten free
  • 1 1/2 cups Gluten-free flour blend
  • 1 cup Granulated sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1/2 cup Milk

Found on spoonandsaucer.com

Description

Ingredients

• 1½ cups gluten-free flour blend (I used Bobs Red Mill 1:1 Flour Blend)
• 1 cup granulated sugar, plus ¼ cup sugar for the glaze
• 1 teaspoon gluten-free baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup milk
• ½ cup vegetable oil
• zest from 1 large lemon
• juice from 1 large lemon

Directions

• Preheat oven to 325°F (165°C). Position the oven rack in center of oven. Grease a 4 1⁄2 x 8 1⁄2” glass loaf baking pan; set aside.
• In a medium mixing bowl, whisk together the flour, 1 cup sugar, baking powder and salt.
• In a separate medium mixing bowl, mix eggs, milk, oil and lemon zest.
• Pour the dry ingredients into the wet ingredients and stir only until they just come together.
• Pour batter into the greased loaf pan.
• Bake for 60–70 minutes, until a wooden toothpick inserted near center comes out clean.
• Remove from oven and let cool in the pan for 10 minutes, then remove from pan and let cool on a rack.
• In a separate small bowl, mix the remaining 1⁄4 cup of sugar and lemon juice. Microwave for 30 seconds, remove from the microwave. Stir until sugar is dissolved.
• Evenly spoon the lemon sugar glaze over the top of the lemon bread. Cool completely before slicing.
• Store in an airtight container.