Soft cheese lemon loaf cake

This soft cheese lemon loaf cake is one of my absolute favourite sweet stuff of all time, but especially before becoming gluten free. It’s taken a few tries to get it right using gluten free flour and probably could be improved still but I am too excited to share it with you because it tastes amazing. If I could, I would put lemon in all of my dishes but with the combination of the soft cheese, it is just heavenly.

Why am I using brown sugar instead of white sugar? To make it slightly more healthy of course. According to Healthline, “Brown sugar contains slightly more minerals and marginally fewer calories than white sugar.” It tastes slightly more like caramel (which I love) and it actually may help keep your gluten free bakes softer and denser because the molasses in brown sugar retains moisture.

Soft cheese lemon loaf cake

Course: DessertCuisine: EstonianDifficulty: Easy

Servings

9

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories per serving

330

kcal

This soft cheese lemon loaf cake is one of my absolute favourite loaf cakes of all time, especially before becoming gluten free. It’s taken a few tries to get it right using gluten free flour and probably could be improved still. The lemon in combination with the soft cheese makes it taste heavenly though.

Ingredients

• 150 g full fat soft cheese, room temperature

• 150 g unsalted butter, room temperature

• 200 g brown sugar

• 3 eggs, room temperature

• zest of 1 lemon

• juice of half a lemon

• 150 g gluten free plain white flour (such as from Doves Farm)

• 1,5 tsp baking powder

Directions

• Pre-heat oven to 175C/155 fan/gas 4.
• Mix together the butter, soft cheese and sugar (with a hand mixer).
• One by one, add the eggs, mix well after adding each egg.
• Add the lemon zest and juice to the mix.
• Mix the flour and baking powder in a separate bowl and add to the mix.
• Line a loaf cake tin with baking paper and pour the mix in.
• Bake for about an hour (when it has been in the oven for 0,5 h you can place a baking paper or foil on top so top will not get too brown).
• After baking, keep the oven door open and let the loaf sit in the oven for about half an hour.

Please use the hashtag #TheNonGlutenOne if you make this recipe so I can re-share the love. And do let me know if there’s anything wrong with this recipe. Use my contact page or email me info@thenonglutenone.com.