• Preheat oven to 350 F. Grease 1 regular/large loaf pan, or line with parchment paper.
• In a large bowl, whisk together flours, baking powder, xanthan gum, salt, and baking soda. Set aside.
• In a separate bowl - a small or medium bowl - whisk together sugar, yogurt, vegetable oil, lemon juice, eggs, and lemon zest until smooth and well combined.
• Add the wet ingredients mixture to the mixing bowl of dry ingredients, use a wooden spoon or rubber spatula to stir just until combined.
• Pour batter into prepared tin.
• Bake for about 50-55 minutes, or until crust is a rich golden brown, and knife inserted into the centre of the cake comes out clean.
• Once fully cooked, remove from oven, and let the bread fully cool on a wire rack before you make the glaze.

Lemon Glaze

• Whisk together the lemon juice and salt.
• Add the powdered sugar, a little at a time, whisking until smooth. You want it VERY thick, but you can add extra lemon juice if you need.
• Drizzle glaze over the cooled loaf, allow to set for at least 15-20 minutes before cutting - if you’ve got that kind of patience!