Bright lemon zest and juice pack this loaf with sunny citrus flavor in every bite, while creamy yogurt keeps the crumb soft and moist from edge to edge. A quick flax-and-water gel does the binding work here, giving the batter structure without any eggs involved. The whole thing bakes up into a deep-golden top that gives way to a tender, springy center, then gets finished with a thick, pourable lemon glaze that sets into a shiny, tangy-sweet coat. It's simple enough for a weekday bake but pretty enough for company, sliced thick and served with coffee or tea. This one's a great pick for a gluten free kitchen, no special equipment or fuss required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
