gluten free lemon loaf Archives

lemony sour cream olive oil loaf (gluten free)

May 4, 2025

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 […]

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lemony sour cream olive oil loaf (gluten free)

Prep Time12

Total Time12

Servings:

Calories: 477kcal

Author: Lovoni

US Customary - Metric

1 1/2 cups super fine brown rice flour
1 1/2 cups almond flour
1 cup white sugar
2 teaspoons baking powder
a generous pinch salt
3 large eggs
1/2 cup sour cream
1/2 cup light olive oil
2 tablespoons finely grated lemon zest
1/3 cup lemon juice

LEMONY GLAZE

1 1/2 cups powdered sugar
2 tablespoons lemon juice approximately
2 to 3 tablespoons chopped toasted pistachios

Preheat the oven to 350°F (180°C). Grease & line a 9 x 5-inch (23cm x 13cm) loaf pan with parchment paper.
In a medium bowl, whisk together the rice flour, almond flour, sugar, baking powder & salt until combined.
In a medium-small bowl, whisk together the remaining ingredients. Add the mixture to the flour mixture; stir until just combined. Scrape the batter into the prepared loaf pan. Bake for 55 to 60 minutes until the loaf is cooked & a skewer when inserted in the middle comes out clean.
Let stand for 15 minutes before turning onto a wire rack. Drizzle with the glaze & sprinkle with pistachios. Leave to sit for 20 to 30 minutes until the glaze is set. Cut into thick slices to serve. Makes 8 to 9 slices.

To make the glaze:

Combine sugar & juice in a small bowl until smooth Drizzle over the loaf cake & sprinkle with pistachios.

Nutrition