Low FODMAP Glazed Lemon Loaf
Low FODMAP Glazed Lemon Loaf (or Pound Cake) is gluten-free, gum-free, and infused with a sweet-tart lemon glaze.
Servings 12 slices
Ingredients
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup plain, low-fat kefir or yogurt* (lactose-free if needed)
- 1/2 cup canola oil
- 2 teaspoons fresh lemon zest (the zest of about one lemon)
- 1 teaspoon lemon extract
- 1 3/4 cup Dianne's Gum-Free, Gluten-Free, Low-FODMAP Flour Blend (8.2 oz. or 232 g.)
- (or King Arthur Gluten-Free Multi-Purpose Flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Glaze:
- 1/4 cup granulated sugar
- 3 tablespoons fresh lemon juice (the juice of about one lemon)
Instructions
- Preheat oven to 350 degrees F. Spritz a 8" x 4" loaf pan with cooking spray and line with parchment paper (or grease and flour pan really well).
- Add eggs to a large mixing bowl and beat until frothy. Stir in the sugar, kefir, oil, lemon zest and extract. Blend well. Measure out the flour by lightly spooning into measuring cup and leveling off with the back of knife. Add the flour, baking powder and salt to the egg mixture and stir until smooth and there are no lumps (batter will be thin).
- Pour into prepared pan. Bake 45 to 50 minutes or until lightly browned on top and bread tests done with a toothpick.
- Cool in pan for about 5 minutes.
- While bread is cooling, combine the 1/4 cup sugar and 3 tablespoons lemon juice in a small saucepan. Stir over low heat until sugar is dissolved.
- Transfer bread out of pan onto a cooling rack (loosening the edges with a knife, if needed). Poke holes all over the top of the loaf with a toothpick. Slowly spoon glaze evenly over the bread.
- Cool bread completely before slicing.
Notes
* I like the extra layer of tangyness the kefir or yogurt gives this bread, but lactose-free milk or suitable non-dairy milk may be used instead. Green Valley Organics makes a lactose-free kefir and Lifeway kefir (which I use) is up to 99% lactose-free.