**********One Very Happy Husband**********
Lemon Tea Bread (adapted from America's Test Kitchen Family Baking Book )
1 3/4 cups gluten-free flour
1/2 teaspoon baking powder
1/2 teaspoon salt
7/8 cup oil
1 1/4 cups sugar
2 teaspoons grated fresh lemon zest
1/4 cup almond milk
2 teaspoons fresh lemon juice
6 cherries, halved
Preheat oven to 350 F. Grease and flour an 8 1/2 by 4 1/2-inch loaf pan.
Whisk the flour, baking powder, and salt together in a medium bowl. Put the lemon zest the sugar into the bowl of an electric mixer and rub the two together until the sugar is moist and fragrant.
Add the oil to the bowl and combine with sugar-lemon zest mixture on medium speed until light and fluffy, 3 to 6 minutes.
Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the flour mixture, almond m…