1 cup all-purpose gluten-free flour plus more for dusting
1/3 cup almond meal
2 teaspoons gluten-free baking powder
1/2 teaspoon xanthan gum
2 tablespoons poppy seeds
1 cup olive oil
1/2 cup amber maple syrup
1/2 cup coconut sugar
1 teaspoon pure vanilla extract
4 large eggs
1 lemon zest finely grated, juice squeezed (about 1/4 cup)
1/2 cup Great Lakes Gelatin Collagen Hydrolysate
For the glaze:
1/4 cup coconut butter
1 tablespoon fresh lemon juice
2 teaspoons maple syrup
1/2 teaspoon vanilla
1/2 teaspoon turmeric
1/4 cup water
1/4 cup Great Lakes Gelatin Collagen Hydrolysate
1 teaspoon lemon zest for garnish
Make the cake: Preheat the oven to 350°. Grease and flour a 9-by-5-inch loaf pan or line with two piece of parchment paper. In a small mixing bowl, combine the flour, almond meal, baking powder, xanthan gum and poppy seeds. Whisk with a fork until well mixed.
In a medium mixing bowl, stir together the olive oil, maple syrup, coconut sugar and vanilla.
Add the eggs one at a time, mixing well between additions until smooth. Stir in the lemon zest and juice.
Add the dry ingredients to the egg mixture in two additions, mixing until just combined.
Stir in the Great Lakes Gelatin Collagen Hydrolysate.
Transfer the batter to the prepared pan and bake in the middle of the oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 50 minutes.
Let the bread cool completely in the pan, then transfer it to a rack.
Meanwhile, make the glaze: in a small saucepan over low heat, combine the coconut butter, lemon juice, maple syrup, vanilla, turmeric, water and Great Lakes Gelatin Collagen Hydrolysate. Whisk until smooth and silky.
Drizzle the lemon loaf cake with the turmeric-lemon glaze and allow to set. Cut into slices and enjoy.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!