Preheat the oven to 350°. Line the bottom of a 9 x 4-inch loaf pan with parchment paper.

In a medium bowl mix together the gluten-free flour mix, cornstarch, baking powder, and salt. Set aside.

Mix together 1 tablespoon of apple cider vinegar and enough almond milk to make a combined total of 2/3 cup. This is making a “buttermilk”. Let that sit.

Next, use a zester or a grater to zest one lemon. Be sure to zest just the yellow part of the peel. The white part under the yellow is bitter. You should be able to get around 2 tablespoons of zest. If not use a second lemon. Set aside.

Then juice the lemon. I use a hand juicer and it makes it so easy. You’ll get around 3 tablespoons of juice. Set aside.

Now in a large bowl add the eggs, sugar, almond milk mixture, lemon zest, l tablespoon of lemon juice, lemon extract. Mix this all together until thoroughly combined.

Then mix in the avocado oil. Next, mix in the flour mixture until combined.

Pour batter into the parchment-lined 9 x 4-inch loaf pan. Bake for 60-65 minutes. Test with a toothpick to make sure it’s clear to tell if it’s done.

Let the lemon loaf sit in the pan on a wire rack for 10 minutes to cool. Then remove from the pan and peel off the parchment paper from the bottom. Set it on the wire rack to completely cool.

After the loaf is completely cool mix together 1 cup powdered sugar and 1-2 tablespoons of lemon juice. If you want it to be more of a thin glaze use 2 tablespoons of lemon juice and if you want it to be a bit thicker use 1 – 1 1/2 tablespoons. Spread glaze over bread.