I feel like spring hasn’t truly sprung until there are abundant sunny lemon desserts, and this gluten-free lemon bread totally fits the bill! In fact, many of my taste testers have commented that this is better than Starbucks; not too sweet, not too tart, and certainly doesn’t “taste” gluten-free. This is perfect to snack on, make for a weekend brunch, or to serve as a light Mother’s Day dessert with tea, whipped coconut cream, and fresh berries. Enjoy!
Gluten-Free Lemon Bread
1 1/2 C whole grain gluten-free flour
1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp fine Himalayan salt
1/2 C grass-fed butter or coconut oil, softened to room temperature
2/3 C coconut sugar
3 large eggs or vegan egg replacer equal to 3 large eggs
3 Tb fresh lemon juice
3/4 C fat-free plain Greek yogurt or plain unsweetened non-dairy yogurt
1 Tb fresh lemon zest
1 tsp Ground Vanilla Bean Powder
Optional: 1 C blueberries, blackberries, raspberries or diced strawberries or 2 Tb of poppy seeds
Preheat the oven to 350ºF. Grease and line a standard loaf pan with parchment paper (or use a silicone pan) and set aside.
In a large mixing bowl sift the flour, baking powder, baking soda, and salt. Set aside.
In a second large mixing bowl cream the butter or coconut oil using an electric mixer. Slowly add the sugar, mixing until light and fluffy – 5-8 minutes. Add the eggs, lemon juice, lemon zest, vanilla, and yogurt, mixing on medium-low until just combined.
Add the dry ingredients and gently mix by hand until just combined. Add the berries or poppy seeds, if using, and gently stir into batter. Do not overmix.
Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean. Transfer to a baking rack to cool. Once cool, drizzle with Honey and Vanilla Bean Glaze, if desired. Serve with fresh berries. Enjoy!
Vegan Adaptations: use equal amounts of coconut oil for butter, plain unsweetened non-dairy yogurt for Greek yogurt, and prepared egg replacer equal to 3 large eggs.
How did this Lemon Bread turn out for you? Let me know (and send me a pic of your creations) in the comments below, and on Facebook, Instagram, and Twitter!
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