And just like that, it’s May! Warm, sunny days are upon us, sundresses are pulled out of storage, flowers are in full bloom, the bunnies are hopping (see sidenote at bottom) and there’s a whole new range of fresh fruit and veggies to enjoy. Amongst them, lemons!
I love lemons. LeBraun loves lemons. We love the smell, the taste, and the freshness of them. Best of all, lemons are at their best and juiciest from winter into early summer, so get to enjoying them.
This tangy, easy made from scratch quick bread is the perfect Spring mid-week pick me up.
The loaf itself is bursting with an insane amount of flavor as is, but once that lemon syrup glaze soaks in, especially after a day of sitting, it puts it over the top—beyond delicious + so moist it melts-in-your-mouth.
It’s filling enough to get your day started on the right foot, sweet enough for an after dinner treat, and the perfect edition to any brunch or afternoon tea. Hint hint—Mother’s Day is on May 13!
In fact, you may want to make two. One for you and one for your mom. It’s so good that you may end up eating it all in one seating before even making it to the tea. :)
Sidenote: We have the cutest, cotton tail in our backyard we’ve named Chuck. He is a cousin of Peter Rabbit + like his cousin he is plotting how to get in our garden and eat our lettuce, onions, and tomatoes. He still has a bit of time since they’re just beginning to sprout, but we’re gonna have to keep our eye on him.
Gluten-Free, Dairy-Free Lemon Loaf
Ingredients
For Loaf:
- 1/2 cup vegan butter substitute
- 1 cup granulated sugar
- Grated rind of 1 lemon
- 1 1/2 cups gluten-free flour
- 1 tsp baking powder
- 2 large eggs
- 1/2 cup alternative milk of choice (I used almond milk)
For Glaze:
- Juice of 1 lemon
- 1/4 cup granulated sugar
Directions
For Loaf:
- Preheat oven to 350 degrees Fahrenheit and lightly grease 9x5-inch loaf pan.
- Beat vegan butter substitute and sugar until fluffy.
- Add rind and eggs, beating until well combined.
- Beat in flour and baking powder.
- Add milk then beat until well blended.
- Transfer to prepared loaf pan and bake for 45 minutes or until a toothpick inserted in center comes out clean and loaf is set.
- Once loaf is in the oven, prepare the glaze by whisking the glaze ingredients together. Set aside.
- Remove done loaf from oven and pour glaze over hot loaf.
- Allow to cool.
- To remove loaf from pan, you may need to run a knife carefully around the edges of the pan to release loaf from pan sides.
- Slice and serve.
