Gluten-Free Lemon Tea Loaf–Yum!
I find it very helpful to have a recipe for a quick and easy loaf that can be served as a desert or a snack. I’m involved in several groups that have pot luck meals at meetings and I always want to be able to bring a gluten-free treat. This lovely lemon tea loaf is a recipe I use often and share with others who need a treat for a gluten-free friend. So many people have asked me for this recipe after they tasted it–for themselves or for others. I’m happy to share with them and with you!
When I go to these meetings, I always display a card stating that my contribution is gluten-free and that I made it in a gluten-free kitchen. I’m amazed at how many people say they should be gluten-free or know someone who is living the gluten-free lifestyle. I encourage everyone who is interested in gluten-free products to try this loaf. It is easy and so tasty. Plus the fresh fruit–one lemon–is always available at the market. The tea loaf has a lovely fine texture and even though the glaze is just juice and sugar, it’s not too overly sweet. I especially like that the juice cuts that super-sweetness and just adds to the lemony flavor. If your guest don’t eat the whole thing, know that this loaf freezes well–as a loaf or in slices.
- ¾ cups butter
- 1½ cup sugar
- 3 eggs
- 2½ cups Baking Free gluten-free All Purpose Flour (310 g)
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cups buttermilk (make one cup buttermilk--put 1 tablespoon white vinegar into measuring cup. Add milt to measure 1 cup. Let stand for a couple of minutes. Use only ¾ cup for this recipe.)
- grated rind of one lemon
- ¾ cups chopped nuts
- juice of one lemon
- ½ cup sugar
- Prepare a 9" x 5" loaf pan by greasing and dusting with flour. Prepare glaze by mixing sugar and lemon juice. Set aside. The sugar will dissolve in the juice while the loaf bakes. If not, gently warm until the sugar dissolves.
- Cream butter and sugar together. Beat in eggs. Mix the flour, salt and soda together. Add to batter alternating with the buttermilk. Stir in the lemon rind & nuts.
- Pour batter into the prepared loaf pan. Bake at 350 degrees F for one hour or until a toothpick inserted into the center comes out clean. Allow the loaf to cool about 5 minutes in the pan.
- As the loaf cools slightly, pierce the top of the loaf in several places and almost to the bottom. Pour the glaze over the top of the loaf. The glaze will top the loaf and seep into the soft interior, adding more of the lemon flavor. Cool loaf completely before slicing. Freezes well.