Friday, March 11, 2011

Lemon Drizzle Loaf

My daughter served this at our last family game night. It was tart but, sweet and citrusy. A perfect light dessert or afternoon treat. Another nice way to use our luscious lemons!
Lemon Drizzle Loaf

 Great Gluten-Free Baking 
by Louise Blair

Serves 12
1 cup of butter, softened
1 cup granulated sugar
1 1/2 cups brown rice flour (I used Bobs Redmill gf baking flour)
2 teaspoons gluten-free baking powder
4 eggs, beaten
grated rind and juice of 1 lemon

for the drizzle
grated rind and juice 2 lemons
1/2 cup granulated sugar

1. Preheat oven to 350 F. Grease and line a 2 pound load pan. Place all the
ingredients in a food processor and whiz until smooth, or beat together in a
large bowl.

2. Pour the mixture into the prepared pan and place in the preheated oven for
35-40 minutes, until golden and firm to the touch. Remove the loaf from the oven
and transfer to a wire rack.

3. Prick holes all over the cake with a toothpick. Place the drizzle ingredients
in a bowl and mix together, then drizzle the liquid over the warm loaf. Let
stand until completely cool.


Joanne said...

This looks so Yummy! I would love to make this for my next tea party! Blessings, Joanne

Bob West said...
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Unknown said...

This sounds great! I came over from Boho Farm and Home to see your raised beds and I got desert too!
I would also like to invite you to the First Farmgirl Blog Hop starting this Friday! I think you'll love it!

I am also your newest follower.
Happy Gardening!

Sweet Life Garden said...

Hi Deborah Jean, Thanks for the invite! I'll be sure to stop by and check it out, it looks like fun!

OrganicMama said...

That looks just delicious!!!