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225 grams gluten free multipurpose flour
25 grams Instant Lemon Pudding Mix
¾ teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
200 grams granulated white sugar
Zest of 2 Lemons, medium size
90 grams neutral oil
20 grams fresh lemon juice
3 large eggs, at room temperature
115 grams full fat greek yogurt
175 grams powdered sugar
20 grams lemon juice, fresh squeezed
30-40 grams greek yogurt
Preheat the oven to 350F, spray the standard loaf pan with some cooking spray, and line with parchment paper leaving some overhang on the sides.
In a small bowl whisk together the gluten-free flour, instant lemon pudding mix (or corn starch), baking powder, baking soda, and kosher salt. Set aside.
In a large bowl combine the granulated white sugar and lemon zest. Using your fingers, rub the zest into the sugar. This will bring out the oils and lemon flavor of the zest and give the gluten-free lemon loaf a bright lemon flavor without adding lemon extract.
Add the lemon juice, neutral oil, Vain vanilla, and greek yogurt (or sour cream) to the sugar mixture and whisk to combine. Whisk until no lumps of sour cream remain. Add the dry ingredients to the wet ingredients and whisk to combine. Switch to a flexible rubber spatula and fold everything together. Make sure not to over whisk the batter.
Pour the batter into the prepared loaf pan and smooth out evenly with the back of a spoon or a flexible spatula. If you like, dip a butter knife in some neutral oil and make a “cut” around ¼ inch deep down the middle of the loaf batter. This will be a guide for the “middle crack” of your quick bread (which will happen anyways but this way you know where it will happen)
Place the loaf in the preheated oven and bake at 350F for 60-70 minutes. The loaf is done when it is golden brown and a toothpick inserted in the center of the loaf comes out clean. Allow for it to cool in the pan for 10-15 minutes before removing it from the loaf pan and transferring it to a cooling rack to cool completely.