@oliviaadriance: RASPBERRY LEMON LOAF (gluten-free, dairy-free)✨ This fluffy lemon raspberry loaf is bright and flavorful and screams summer baking!! If I had a summer birthday I think I would actually request this as my cake. Or if I was hosting a summer bridal shower or bachelorette brunch it would be perfect!! It's gluten and refined sugar free and sweetened with maple syrup and it's stunning enough to be a centerpiece. Raspberry Lemon Loaf: 1 ½ cups gluten-free all-purpose flour ½ cup almond flour 2 tsp baking powder ½ tsp baking soda ½ tsp salt 3 eggs, room temperature ⅔ cup pure maple syrup ⅓ cup olive oil ½ cup unsweetened almond milk, room temperature ¼ cup fresh lemon juice (about 2 lemons) 1 tbsp lemon zest (about 2 large lemons) 1 tsp vanilla extract ½ tsp almond extract 1 1/3 cups raspberries (fresh or frozen - if frozen, toss with flour first) Lemon Glaze: 1 cup monkfruit powdered sugar 2 tbsp fresh lemon juice ½ tsp vanilla extract Instructions: Preheat the oven to 350°F. Grease and line a 8x4-inch loaf pan with parchment paper. In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt. In a separate large bowl, whisk the eggs, maple syrup, olive oil, almond milk, lemon juice, lemon zest, vanilla extract, and almond extract. Gradually add the dry ingredients to the wet ingredients, stirring until just combined and being careful not to over mix. Add the raspberries and gently mix to incorporate. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 min, or until a toothpick inserted in the center comes out clean. Allow the loaf to cool fully before removing it from the pan. To make the lemon glaze, add the monkfruit powdered sugar, lemon juice, and vanilla to a small bowl and stir to combine. Drizzle the glaze over the loaf. Slice and enjoy!

Olivia Adriance

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Friday 19 June 2026 16:51:39 GMT