A tasty gluten-free take on traditional lemon bread that uses fresh Meyer lemons to add a burst of citrus flavor.
Ingredients: 1 1/2 cups gluten-free flour. 1/2 cup almond flour. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup granulated sugar. 2 large eggs. 1/2 cup unsalted butter, melted. 1/2 cup plain Greek yogurt. 1/4 cup fresh Meyer lemon juice. 2 tablespoons Meyer lemon zest. 1 teaspoon vanilla extract.
Instructions: Preheat your oven to 350F 175C. Grease and line a 9x5-inch loaf pan with parchment paper. In a mixing bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt. In another bowl, beat the sugar and eggs until creamy. Add melted butter, Greek yogurt, Meyer lemon juice, Meyer lemon zest, and vanilla extract. Mix until well combined. Gradually add the dry ingredients to the wet ingredients and stir until the batter is smooth. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove the lemon bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, you can optionally drizzle a glaze made from powdered sugar and Meyer lemon juice over the top. Slice and enjoy your Gluten-Free Meyer Lemon Bread!
Prep Time: 15 minutes
Cook Time: 45 minutes
Three Dot House
