Meyer Lemon Loaf

Kind of a Meyer Lemon Fanatic. Love this from sprouted kitchen

MEYER LEMON LOAF // Makes one 9'' loaf

Adapted from the Grapefruit Pound Cake in The Smitten Kitchen Cookbook

The original recipe calls for 1 1/2 cups all purpose flour. I wanted to play around with some gluten free flours and came out with the amounts below. I realize it may be a high maintenance combination for some of you, and a GF All Purpose blend of your choice would be fine as well. If there is no need for you to make it gluten free, use the unbleached all purpose, but I wanted to give the option for those that prefer or need it this way. The original will pop up in the center, the GF version stays slightly flat on top. My oven is being moody and the temperature has been inconsistent, so mine fell. Tastes fabulous regardless of appearance.

• 2 large eggs
• 1/2 cup olive oil
• 1/4 cup whole milk yogurt, buttermilk or coconut milk
• 2 heaping Tbsp. meyer lemon zest
• 2 Tbsp. meyer lemon juice
• 2 tsp. lemon extract
• 1/3 cup turbinado sugar
• 1/2 cup natural cane sugar
• 1 cup almond flour
• 1/2 cup rice flour
• 1/3 cup oat flour
• 1 Tbsp. flaxseed meal
• 1/2 tsp. sea salt
• 1/4 tsp. baking soda
• 1 tsp. baking powder
• lemon glaze
• 1/3 cup meyer lemon juice
• 2 Tbsp. natural cane sugar