This lemon loaf cake recipe is made gluten-free with a mixture of AP gluten-free flour (I used Cup4Cup) and almond meal. The turmeric icing is adapted from the Sweet Laurel Cookbook from the donut chapter, with the addition of collagen. One thing to note is that the collagen will make the batter extra giggly and dense – don’t sweat it. I promise it will turn out fluffy!
- Time: Prep 10 minutes, Cook 50 minutes