Low FODMAP Lemon Loaf
Our Low FODMAP Lemon Loaf is just as delectable as classic versions: buttery and tender, very moist, easy to make and VERY lemony.
Low FODMAP Serving Size Info: Makes 1, 8 1/2 -inch by 4 ¼- inch (21.5 cm by 11 cm) loaf; 12 slices; serving size 1 slice
Ingredients:
Lemon Loaf:
- 1 1/2 cups (218 g) low FODMAP all-purpose gluten-free flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 2 1/4 teaspoons baking powder; use gluten-free if following a gluten-free diet
- 1/4 teaspoon salt
- ¼ cup (60 ml) neutral-flavored vegetable oil, such as rice bran, canola or sunflower
- ¼ cup (57 g) unsalted butter, melted
- 1 cup (198 g) sugar
- Grated zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 3 large eggs, at room temperature
- 1 cup (245 g) plain whole-milk lactose- free yogurt
Lemon Glaze, optional:
- 1 cup (90 g) sifted confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice
Preparation:
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For the Lemon Loaf: Position rack in the middle of the oven. Preheat the oven to 350°F/180°Coat an 8 1/2 -inch by 4 ¼- inch (21.5 cm by 11 cloaf pan with nonstick spray. Line the bottom and the two short ends with a broad strip of parchment paper, allowing overhang on the two short ends. Coat the paper with more nonstick spray; set aside.
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Whisk together the flour, baking powder and salt in a bowl to aerate and combine; set aside.
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In another large bowl, whisk together the oil, butter and sugar until combined. Whisk in the zest and lemon juice, then whisk in the eggs one at a time, allowing each to be incorporated before adding the next. Whisk in the yogurt.
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Add the dry flour mixture to the wet mixture and combine just until mixed. Pour and scrape the batter into the prepared pan.
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Bake for about 45 to 55 minutes or just until a bamboo skewer comes out clean. Place pan on rack and cool until just warm to the touch, then unmold the loaf and remove the parchment paper. Place upright.
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For the Lemon Glaze (optional): Whisk together the confectioners' sugar and lemon juice until perfectly smooth and lump free and pour over the cake, allowing it to drip down the sides. Loaf is ready to serve. See Tips for additional ideas.
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Because the loaf even improves after sitting overnight, I like to wrap the naked (unglazeloaf with plastic wrap and store at room temp overnight. Glaze right before serving. You may also wrap and store the glazed loaf, but it will lose a bit of its pristine look. It can be stored for up to 3 days at cool room temperature.
Notes:
Tips
- After making hundreds and hundreds of doughnuts during recipe development for my A Baker’s Field Guide to Doughnuts I learned a thing or two about glazes. A simple confectioners’ sugar glaze, using water, fruit juice or milk as the liquid, is a standard recipe. For images and general aesthetics I wanted the glaze to be opaque, but simply whisking together the sugar and liquid didn't do the trick. Turns out that gently heating the mixture will give you a beautifully opaque result.