Lemon Loaf with Sugary Crust
Author: Marla Hingley
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
  • ¼ cup margarine or butter
  • 1 cup sugar
  • 2 eggs
  • Zest of 1 lemon
  • 1 cup rice flour
  • ½ cup tapioca flour/starch
  • ½ tsp xanthan gum
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup milk or milk alternative
  • 2 Tbsp lemon juice
  • Sugar
  1. Cream butter and sugar. Add eggs one at a time, then add zest.
  2. Mix dry ingredients, then add into wet mixture, alternating with milk.
  3. Pour into greased (4 cup) loaf pan and let sit at room temperature for 15 minutes. This will allow the flours to be completely absorbed by the liquids, preventing any 'gritty' aftertaste.
  4. Bake at 350°F for about 45 minutes or until done.
  5. For topping: add lemon juice and add enough sugar to make a thick mixture (like wet sand). Immediately after cakes are done, spoon a thin layer over cake.
-To use a premixed gluten free flour blend, substitute the rice flour and tapioca starch/flour for 1½ cups of your favorite blend (here is ours: Baking Blend)
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/lemon-loaf-with-sugary-crust/