Crumbly-Sweet Lemon Loaf

I have been away from the blog world for quite some time as I have been working through my dietetic internship. The internship takes a lot from me so I am so very thankful that I have baking as an outlet. Lately I have been baking up a storm, most recently with this sweet and crumbly lemon loaf that I promise could chase any summertime sadness away!

The downside to all of this baking of course is having loads of sweet treats hanging around my kitchen with a minimal amount of storage space. Stomach storage space that is. 

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This lemon loaf is just what summer asked for.

And what is that you ask ?

Sweet- lemony goodness of course !

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I made this recipe gluten-free but regular all-purpose or whole wheat flour could work just as well. My suggestion is to add more lemon zest to the batter. I felt as though the amount that the recipe called for may have been insufficient. Also, I encourage you to try to make this loaf egg free by trying out a Ener-G egg replacer or flax egg as an alternative. Coconut milk would work well as an alternative to the evaporated milk too!

Crumbly-Sweet Lemon Loaf 

Lemon Loaf

1 1/2 cups Bob’s Red Mill all-pupose flour 

1 cup sugar 

1 teaspoon baking powder 

1/2 teaspoon fine salt 

1 5 ounce can of low-fat or 2% evaporated milk

1/3 cup vegetable oil 

2 eggs 

1 1/2 teaspoons lemon zest 

Crumbly Topping 

1/4 cup and 3 tablespoons of Bob’s Red Mill flour

1/4 cup sugar

2 tablespoons unsalted butter – melted

Pinch of salt 

Lemon Glaze

1/2 cup powdered sugar

1 tablespoon lemon juice 

 

 

 

 

 

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