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.
This lemon loaf is just what summer asked for.
And what is that you ask ?
Sweet- lemony goodness of course !
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
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
1 1/2 teaspoons lemon zest
1/4 cup and 3 tablespoons of Bob’s Red Mill flour
1/4 cup sugar
2 tablespoons unsalted butter – melted
Pinch of salt
1/2 cup powdered sugar
1 tablespoon lemon juice