A tender, lemon loaf cake with a lemon glaze. Gluten free.

Made with almond meal, rice flour, sorghum flour, potato starch, tapioca flour, raw cane sugar, eggs, yogurt, olive oil, lemon juice and zest, vanilla, baking powder, xanthan gum, and sea salt.

9” loaf, serves 7-9.

All Easter baked goods will be available for pickup at the farm store on Saturday, April 19, from 11-3.