Lemon Loaf Cake (Gluten Free & Dairy Free)
For those who adore lemon cake as much as we do, this recipe is a must-experience! It boasts a light, impeccably sweet, and delightfully tangy flavor, courtesy of abundant fresh lemon juice and zest.
Ingredients
- 1 ¾ Cups Gluten Free Flour
- ¾ Cups Coconut Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- ½ Cup Dairy Free Yogurt
- 3 Eggs
- ½ Cup Avocado Oil
- ¼ Cup Melted Dairy Free butter
- 1 tsp Vanilla Extract
- 2 tablespoon Lemon zest & Juice (zest the 2 lemons and measure 2 Tbs of juice)
Instructions
- Combine the wet ingredients: lemon zest and juice, yogurt, eggs, avocado oil, and vanilla extract.
- Following that, incorporate your preferred gluten-free flour.
- Add the baking soda, salt & baking powder.
- Bake at 350 degress farenheit for 35-45 minutes.
- Allow the cake to cool completley. Then make the optional icing: 1 cup powdered sugar, 1 Tbs lemon juice, and 1-3 teaspoon almond milk. I add more almond milk or less almond milk depeneding on the consistency I am trying to acheive. Enjoy!