My Sweet Marie

Lemon Loaf (gluten-free)

Posted on: January 15, 2014

Here’s a great loaf that you can make a few of and freeze 2, keep one out for your reward for doing all the work! Here’s how:


  • ¼ cup margarine or butter
  • 1 cup sugar
  • 2 eggs
  • rind of one lemon
  • 1 cup rice flour
  • 1/2 cup tapioca flour
  • ½ tsp xanthan gum
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup milk (almond, coconut, dairy, whatever you can tolerate)


  1. Cream butter and sugar. Add eggs one at a time, then add zest.
  2. Mix dry ingredients, then add into wet mixture, alternating with milk.
  3. Put in loaf pan and bake at 350°F for about 45 minutes or until done.
  4. Topping: add 2 tablespoons of lemon juice and add enough sugar to make a thick mixture (too little and your cake will be soggy). Immediately after cakes are done, spoon topping over cake-just a thin layer.
  5. Cakes freeze well so can x 4 the recipe (but just use 2 lemons/rind).



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