
Lemon Loaf
- Makes
- 8 slices
- Total time
This recipe started as an Ina Garten recipe, and I have since lightened it up, so it works better as a breakfast option and is less of a cake option.
The recipe is written with gluten free flours, but an equal yield of all-purpose flour works great too. I write in lemon extract to make it even more lemony, but don’t bust your buns to find it. It is totally fine without.