Preheat the oven to 350F, spray the Pullman loaf pan with some cooking spray, and line with parchment paper leaving some overhang on the sides.

In a small bowl whisk together the gluten-free flour, fine yellow cornmeal, baking powder, baking soda, and kosher salt. Set aside.

In a large bowl combine the granulated white sugar and lime zest. Using your fingers, rub the zest into the sugar.

Add the eggs, lime juice, neutral oil, sour cream and vanilla to the sugar mixture and whisk to combine

Add the dry ingredients to the wet ingredients and whisk everything together.

Pour the batter into the prepared loaf pan. If you like, dip a butter knife in some neutral oil and make a “cut” around ¼ inch deep down the middle of the loaf batter. This will be a guide for the “middle crack” of your quick bread (which will happen anyways but this way you know where it will happen)

Place the loaf in the preheated oven and bake at 350F for 50-55 minutes. The loaf is done when it is golden brown and a toothpick inserted in the center of the loaf comes out clean.

Allow for it to cool in the pan for 10-15 minutes before removing it from the loaf pan and transferring it to a cooling rack to cool completely.

Combine the powdered sugar, fresh-squeezed lime juice and sour cream in a small bowl and whisk until smooth and creamy.

Using a spoon, spread evenly over the top of the loaf allowing some of it to drip down the sides. Garnish with lime zest and fresh berries if you like.

Allow for the icing to set before enjoying a slice of the lemon loaf.