This is a lovely loaf with a tender crumb texture and a tangy sweet-tart glaze.  I hurriedly made this loaf today knowing my hubby was hungry and wanted to start the barbecue.  I'd just cut his hair and he had  showered and was sitting in front of his computer and I figured if I was quick, I'd get this loaf into the oven before he noticed - and sure enough, I just made it!

2 cups Gluten-Free Bake Mix, (500 mL)
1 tbsp baking powder (15 mL)
1/4 tsp baking soda (1 mL)
1/8 tsp salt (0.5 mL)
2 tbsp finely grated lemon rind (25 mL)
5 eggs
Liquid sucralose to equal 11/4 cups (300 mL)
  SPLENDA® Granular
1/2 cup unsalted butter, melted (125 mL)
2 tbsp granulated erythritol (30 mL)
2 tbsp olive oil (30 mL)
2 tbsp fresh lemon juice (30 mL)
Lemon Glaze:
3 tbsp fresh lemon juice (45 mL)
1 tbsp water (15 mL)
3 tbsp SPLENDA® Granular (45 mL)
1/8 tsp xanthan gum (0.5 mL)

In large bowl, combine Gluten-Free Bake Mix, baking powder, baking soda and salt. Stir in lemon rind.

In food processor, process eggs, liquid sucralose, OR SPLENDA® Granular, melted butter, granulated erythritol, olive oil and lemon juice.  Add dry ingredients and process until thickened about 1 minute. Scrape batter into 8 x 4 x 3-inch (1.5 L) well-greased, nonstick loaf pan (if pan is old, line with wax paper, parchment paper or foil and spray with nonstick cooking spray).

Bake in 350°F (180°C) oven 45 minutes or until cake tester comes out clean.  Turn out on wire rack and spread warm loaf with lemon glaze.   

Lemon Glaze:  In small saucepan, combine lemon juice, water, SPLENDA® Granular and xanthan gum.  Over medium heat, bring to boil.  With pastry brush, spread glaze over loaf.

Helpful Hints:  It is a really good investment to purchase a really good nonstick loaf pan or two (easy to double recipes and freeze one loaf).  My gluten-free, low-carb loaves seem to perform better in the slightly smaller loaf pan rather than the standard 9 x 5 x 3-inch (2 L) loaf pans.

Yield:  18 servings
1 serving
138.2 calories
3.8 g protein
12.0 g fat
3.5 g carbs