3tablespoonslemon juicefeel free to adjust this if you want your icing thicker or runnier.
Preheat the oven to 350º F. Grease a bread loaf pan with coconut oil or butter.
In a large bowl, add all dry ingredients and whisk to blend.
In a smaller bowl, add all wet ingredients, including zest and whisk to mix.
Pour the wet ingredients into the dry ingredients and mix. Don't over mix or your cake will not be as light and fluffy.
Bake for 30 minutes, or until done. Insert a toothpick into the top middle to test.
Allow the cake to cool completely.
In a bowl, add icing ingredients and mix. Drizzle on top of the cake and enjoy!
I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cake grainy.
To test for doneness, insert a toothpick into the center of the lof. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.