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lemony sour cream olive oil loaf (gluten free)
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lemony sour cream olive oil loaf (gluten free)

Prep Time12 minutes
Total Time12 minutes
Servings: 10
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

Calories: 477kcal | Carbohydrates: 62g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 110mg | Potassium: 131mg | Fiber: 3g | Sugar: 39g | Vitamin A: 150IU | Vitamin C: 6mg | Calcium: 108mg | Iron: 2mg