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.