AuthorParkash BainsCategorydesserts, European, gluten free, North AmericanDifficultyBeginnerIt has a beautifully moist and cakey texture. No one will ever know it’s gluten free unless you tell them. With the cranberries contrasting with the lovely yellow colour of the lemon inside the cake and the coconut sprinkled on top, this loaf looks as gorgeous as it tastes!
The secret to the beautiful texture of this loaf is the gluten free flour blend. Click here for the recipe. You can use this flour cup for cup to replace regular flour in your recipes. It works beautifully just as long as you add the xanthan gum which binds it together to give your loaf the same texture as when baking with wheat all purpose flour.
Preheat oven to 325 F. Prepare 8x4 inch loaf pan with butter and dust with GF flour. Or you can line it with parchment paper.
Place softened butter and sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating after each addition and scraping down the sides of the bowl. Beat in lemon zest, lemon juice and vanilla.
In a separate, smaller bowl, whisk together GF flour blend, salt, baking soda, baking powder, and xanthan gum. Add flour mixture to the butter mixture alternately with the Greek yogurt, mixing it at low speed until blended (starting and ending with flour). Stir in cranberries.
Scrape batter with a rubber spatula into prepared loaf pan. Level the batter. Sprinkle a layer of dessicated coconut evenly on top.
Bake at 325F preheated oven for 55-60 minutes until top of loaf is a nice light golden colour. You can test centre of cake with a toothpick to see if comes out clean.
Allow to cool in pan for 15 minutes. Run a dull knife around the edges. Invert onto wooden board and allow to cool at room temperature before cutting into slices.
Ingredients
Directions
Preheat oven to 325 F. Prepare 8x4 inch loaf pan with butter and dust with GF flour. Or you can line it with parchment paper.
Place softened butter and sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating after each addition and scraping down the sides of the bowl. Beat in lemon zest, lemon juice and vanilla.
In a separate, smaller bowl, whisk together GF flour blend, salt, baking soda, baking powder, and xanthan gum. Add flour mixture to the butter mixture alternately with the Greek yogurt, mixing it at low speed until blended (starting and ending with flour). Stir in cranberries.
Scrape batter with a rubber spatula into prepared loaf pan. Level the batter. Sprinkle a layer of dessicated coconut evenly on top.
Bake at 325F preheated oven for 55-60 minutes until top of loaf is a nice light golden colour. You can test centre of cake with a toothpick to see if comes out clean.
Allow to cool in pan for 15 minutes. Run a dull knife around the edges. Invert onto wooden board and allow to cool at room temperature before cutting into slices.
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