Recipe by Ania's Vibrant Kitchen
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Cooking method:
Food Processor
- Prep Time: 10 mins
- Total time: 1h 10 mins
- Skill Easy
- Serves 4 people
Lemon Loaf
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs, Dairy
Ingredients
- 2 cups all purpose gluten free flour
- 0.75 cups of granulated sugar
- 3 large eggs
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 2 tbsp of tapioca flour
- 2 tsp GF baking powder
- 1/3 tsp GF baking soda
- 1 Finely grated zest and juice of lemon
- 0.5 cup vegetable/sunflower oil/melted butter or coconut oil, melted
- 200 g ricotta cheese or cream cheese
- Pinch of salt
For the glaze
- 1 cup icing sugar 3-4 tbsp of hot water
Cooking mode
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Method
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Step 1
Preheat your oven to 180 degrees ,and line with parchment paper 21 cm loaf pan and set it aside.
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Step 2
In a food processor bowl with dough attachment, place the eggs with sugar, pulse for 45 seconds. Add oil, pulse 5-10 times, add ricotta cheese, pulse until combined. Then add the flour, xanthan gum, tapioca, baking powder, baking soda, salt, lemon zest, and mix until combined.
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Step 3
Transfer the batter into the prepared loaf pan.
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Step 4
Place in the center of the preheated oven and bake for 45-60minutes. Bake until toothpick inserted in the center comes out mostly clean and the top is lightly golden brown.
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Step 5
Remove the loaf pan from the oven and allow the cake to cook in the pan for 10-15 min and then transfer to a wire rack.
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Step 6
Serve plain or with simple lemon glaze.
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Step 7
Prepare the glaze by mixing icing sugar with the hot water.
