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One of the things I love about winter is the abundance of citrus fruits at the markets. So many different shades of yellow and orange remind us that there is beauty and light even in the darkest of wintery days!

This simple and delicious lemon loaf is perfect to enjoy any time of day. It not only tastes amazing, it also leaves the house smelling crazy good for the rest of the day. This recipe is gluten free however it is simple to change the gluten free plain flour specified in the recipe to plain (all-purpose) flour to be able to make the loaf whenever your taste buds start craving a little bit of spring!

Serves: 8

Ingredients 
  • 100mL light olive oil
  • 2/3 cup white caster sugar
  • zest of one lemon
  • 2 eggs
  • 1 1/2 cups GF plain flour (I like to use Bob’s Red Mill 1 to 1 Baking Flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanillin sugar
  • 1/4 cup freshly squeezed lemon juice, plus 3 tablespoons extra for the icing
  • 1/4 cup full cream milk
  • 1 cup icing sugar mixture, sifted

Instructions 

  1. Preheat the oven to 180C. Grease and line a small loaf tin (about 19x10cm). Set aside.

  2. Sift the flour, baking powder, salt and vanillin sugar in a bowl and set aside. Mix the 1/4 cup of lemon juice with the milk and set aside.

  3. Place the olive oil, caster sugar and lemon zest in a medium bowl and beat with electric beaters until light and fluffy. Add the eggs, one at a time, making sure you beat well after each addition.

  4. Add half the flour mixture and half the milk mixture to the egg mixture and, using a spatula, gently fold to combine. Add the remaining flour and egg mixtures to the bowl and fold again until the mixture just comes together.

  5. Pour the batter into the loaf tin and bake for 40 minutes or until a skewer inserted into the centre of the loaf cones out clean. Allow the loaf to completely cool in the tin.

  6. Once the loaf has completely cooled make the icing by stirring the 3 tablespoons of lemon juice with the icing sugar mixture. Take the cake out of the tin and onto its serving plate before pouring the icing over the cake. Let the cake sit for at least 15 minutes to allow the icing to set before slicing and serving.



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