For generations, moms have always had a way of taking a bad situation and making it better - whether it be a skinned knee or a bruised ego. Why not return the favor this weekend by giving mom a call and inviting her over for some tea and homemade lemon bread? This recipe is completely gluten and dairy free, but you'd never notice with its moist texture and hints of almond and zesty lemon throughout.
As Mom would say, "when life hands you lemons, make lemonade." No better yet...make lemon bread!
Lemon Bread with Lemon Glaze (can also be made as Lemon Poppy Seed Bread)
4 oz. Tofutti imitation cream cheese (no butterfat version)
1/4 cup Earth Balance vegetable shortening
1/2 cup granulated sugar
1 large egg
1 cup gluten free flour mix (1/3 cup millet, 1/3 cup brown rice, 1/3 cup sorghum)
1/2 tsp xanthan gum
1/2 tbsp baking powder
1/4 tsp salt
1/2 cup vanilla almond milk
1/4 tsp vanilla extract
1/4 tsp almond extract (McCormick's brand is gluten free)
1 tsp grated lemon zest
1/4 cup poppy seeds (optional)
Preheat oven to 350 degrees. Beat cream cheese and vegetable shortening together using electric mixer until creamy. Add sugar and continue mixing. Add egg, almond, and vanilla extracts. In a separate bowl, mix together flour, baking powder, xanthan gum, and salt. Gradually add flour mixture to wet ingredients, alternating in almond milk as well, until all ingredients are combined. Stir in lemon zest. If making Lemon Poppy Seed bread, add the poppy seeds to the batter at this time. Pour batter into a greased loaf pan and bake 40 minutes or until golden and toothpick inserted in the center comes out clean.
1/3 cup powdered sugar
1 tbsp lemon juice
Mix lemon juice and powdered sugar until all sugar is incorporated. Poke tiny holes into top of lemon bread, using fork tines. Pour glaze over warm lemon bread, ensuring that glaze soaks into some of the poked holes. Enjoy fresh from the oven or let cool slightly and slice.