I lowered the temperature because of the honey, and used a pan a bit smaller because that is what I have. Duane says that you can use dried lemon peel and bottled juice instead.
2 large eggs
1/2 cup sunflower oil or melted ghee
1&1/2 tsp. vanilla extract
1/4 cup lemon juice
1/2 cup almond, rice, soy, or cow's milk
1 Tb. lemon zest, or 1 tsp dried lemon peel
1/2 tsp lemon oil
3/4 cup sugar ( I used 3/4 cup raw honey and 1/4 tsp of stevia powder because well-I like it sweet.)
2 cups of a gluten free flour mix
1 tsp baking powder
1 tsp. baking soda
3/4 tsp. salt
1 tsp. xanthan gum if you wish
You will find the Gluten free flour mix I use Under " Buttermilk Pancakes Sugar and gluten free" in my recipe section.
1. Preheat oven to 350 ( 325 with honey). Lightly spray a 81/2x 41/4th inch loaf pan with cooking oil spray.
2. In a medium bowl, whisk together eggs, sunflower oil, vanilla extract, lemon juice, milk, lemon zest, lemon oil and sugar ( or honey and stevia)
3. In a separate bowl, whisk together the flour mix, baking powder, baking soda, salt, and if you wish the xanthan gum until well combined.
Stir gently into milk mixture until blended.
4. Pour batter into the prepared loaf pan. Let it sit for 5 minutes. Bake for 45 to 50 minutes (43 for mine) covering with parchment paper after 20 minutes to prevent overbrowning. Remove from the oven, and let cool on a wire rack before serving.
Enjoy! Yum! Yum!