lemony sour cream olive oil loaf (gluten free)

Although this deliciously moist lemony loaf cake is gluten-free, don’t overlook the recipe because you eat gluten. I do too but I found this in a cookbook by Aran Goyoaga, Cannelle et Vanille a brilliant gluten-free cookbook that has wonderful baking & bread recipes. Initially, the loaf kept collapsing in the center, due to its wet batter but I’ve tweaked the recipe & now it rises up to a robust chap. Slice it & freeze it or make it for an afternoon tea or a lunch. Turn it into a dessert with some raspberries & cream. The loaf is so easy to make with a bright, spring-like flavor. Feel free to use whichever olive oil you want but I used a light (lite) version so as not to overpower its lemony flavor.