Ingredients

Lemon Loaf:

• 1 cup unsalted butter, softened
• 1¼ cups sugar
• 2 cups rice flour, less 2 tablespoons
• ½ teaspoon salt
• 2 teaspoons gluten-free baking powder
• 4 eggs
• 3 tablespoons lemon juice
• 2 teaspoons grated lemon rind

Lemon Glaze:

• ½ cup sugar
• ¼ cup lemon juice
• 2 teaspoons grated lemon rind

Method

Preheat oven to 350 F. Grease a 9.5-by-5.5-inch loaf pan and line the bottom with parchment paper.

Combine butter, sugar, rice flour, salt, baking powder, eggs, lemon juice and lemon rind in a large mixing bowl and beat until thoroughly combined. Don't be concerned if batter looks slightly curdled.

Pour batter into prepared pan and bake for 1 hour, 5 minutes, or until a cake tester comes out clean. (Place a piece of parchment paper loosely over the loaf if you're worried about it getting too brown.) Let cool in pan for 10 minutes.

Remove from pan and transfer to a rack over a plate.

Combine sugar, lemon juice and grated rind in a small pot over medium heat and stir until sugar has dissolved and mixture has just come to a boil. Brush glaze over top and sides of warm cake. Let cool fully and slice with a serrated knife to serve.