Imagine sinking your teeth into a moist, tangy, and utterly irresistible gluten-free loaf that bursts with the bright flavors of fresh strawberries and zesty lemon. This isn't just any ordinary cake - it's a game-changing dessert that proves gluten-free baking can be both delicious and exciting! Perfect for those with dietary restrictions or anyone craving a guilt-free treat, this strawberry lemon loaf will transform your baking game and leave everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups gluten free all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup lemon juice
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh strawberries, chopped
- 1 cup powdered sugar for glaze
- 2 tbsp strawberry puree for glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 1/2 cups of gluten-free all-purpose flour, 1/2 cup of sugar, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt. Whisk the dry ingredients together until well blended.
- In another bowl, mix together 1/2 cup of unsweetened applesauce, 1/4 cup of lemon juice, and 2 large eggs. Whisk until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the loaf dense.
- Gently fold in 1 cup of chopped fresh strawberries into the batter, ensuring they are evenly distributed throughout.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- While the loaf is cooling, prepare the strawberry glaze. In a small bowl, combine 1 cup of powdered sugar and 2 tbsp of strawberry puree. Mix until smooth and adjust the consistency as needed by adding more powdered sugar or strawberry puree.
- Once the loaf has completely cooled, drizzle the strawberry glaze over the top. Allow the glaze to set for a few minutes before slicing the loaf.
- Serve the gluten-free strawberry lemon loaf as a delightful dessert or a sweet breakfast treat. Enjoy!
Tips
- Always use room temperature eggs and applesauce to ensure even mixing and a smoother batter.
- When working with gluten-free flour, be extra careful not to overmix, as this can lead to a tough, dense texture.
- For the freshest flavor, use ripe, in-season strawberries and freshly squeezed lemon juice.
- To prevent strawberries from sinking, lightly coat them in a bit of gluten-free flour before folding into the batter.
- Check the loaf's doneness early - gluten-free bakes can dry out quickly if overbaked.
- Allow the loaf to cool completely before glazing to prevent the glaze from becoming runny.
- Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 35mg
