1/2 cup vegetable oil 3/4 cup sugar 3 eggs, separated 1/3 cup fresh squeezed lemon juice 1 Tablespoon lemon zest 1-1/2 cups gf flour 2 teaspoons baking powder 1/2 cup milk Pinch of salt 1/2 cup pecans, chopped
Preheat oven to 350 degrees F.
Grease a loaf pan.
In a large bowl, combine oil and sugar. Beat in egg yolks one at a time. Stir in lemon juice and zest.
In a separate bowl, combine flour and baking powder. Mix in 1/3 of flour mixture to egg yolk mixture, then 1/2 of milk, then 1/3 flour mixture, remaining milk and remaining flour mixture.
In a separate bowl beat egg whites with a pinch of salt until stiff. Fold egg whites into batter. Add nuts and stir lightly just until combined.
Pour batter into pan and bake for 50 minutes, or until an inserted toothpick comes out clean. Cool on a rack for 10 minutes, then remove pan and cool completely before slicing.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.