When you’re craving a bright, moist, and utterly delightful baked treat, our Gluten-Free Lemon Loaf is the perfect answer. This recipe delivers that classic lemon cake flavor and tender crumb, all without a trace of gluten, making it an ideal choice for anyone seeking a delicious and accessible dessert.
Key Ingredients for Gluten-Free Lemon Loaf:
- 1 ½ cups all-purpose gluten-free flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup plain, unsweetened yogurt or sour cream, room temperature
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest (from about 1-2 lemons)
- For the Lemon Glaze (Optional but Recommended):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How to Make Gluten-Free Lemon Loaf:
This Gluten-Free Lemon Loaf is designed for simplicity, promising a fragrant and incredibly moist cake that’s a joy to bake and even more delightful to eat. Its ease of preparation makes it a fantastic option for a quick dessert or an elegant accompaniment to your morning coffee. Expect a preparation time of around 15 minutes, with 40-45 minutes of baking time, resulting in a satisfying treat that’s both tender and bursting with citrusy goodness.
Step-by-Step Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. For easy removal, you can also line the pan with parchment paper, leaving an overhang on the sides.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer (or a whisk and some elbow grease), cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate Yogurt and Lemon Juice: In a small bowl, whisk together the yogurt (or sour cream) and the fresh lemon juice until smooth.
- Alternate Adding Dry and Wet Ingredients: Add about one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the yogurt mixture and mix until incorporated. Repeat this process, alternating between the dry and wet ingredients, ending with the dry ingredients. Be careful not to overmix.
- Fold in Lemon Zest: Gently fold in the lemon zest.
- Pour Batter into Pan: Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula.
- Bake the Loaf: Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.
- Cool the Loaf: Let the loaf cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
- Prepare the Glaze (Optional): While the loaf is cooling, whisk together the powdered sugar and 2 tablespoons of lemon juice in a small bowl. Add more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency.
- Glaze the Loaf: Once the loaf is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.
Why You’ll Love This Gluten-Free Lemon Loaf:
You’ll absolutely adore this Gluten-Free Lemon Loaf for its incredibly moist and tender crumb, a testament to perfectly balanced ingredients that deliver a delightful texture without gluten. Imagine biting into a slice bursting with vibrant lemon flavor, a welcome change from many dense gluten-free baked goods, making it a standout choice for any occasion. Plus, crafting this delicious loaf at home is surprisingly cost-effective compared to store-bought alternatives, allowing you to enjoy a gourmet treat without breaking the bank.
This simple yet elegant loaf boasts a bright, zesty flavor profile that’s universally appealing, reminiscent of a classic lemon drizzle cake but with a beautifully soft interior. It’s the perfect way to brighten your day, whether enjoyed with a cup of tea or as a light dessert. Don’t wait to experience this delightful gluten-free creation; gather your ingredients and bake this Gluten-Free Lemon Loaf today – your taste buds will thank you!
Storing and Reheating Tips:
To keep your Gluten-Free Lemon Loaf fresh and delicious, store it at room temperature in an airtight container for up to 3 days. If you expect it to last longer, wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, and refrigerate for up to a week. For longer storage, you can freeze individual slices or the entire loaf. Wrap them well in plastic wrap, then in a layer of aluminum foil or place them in a freezer-safe bag, and freeze for up to 2-3 months.
To reheat, you can enjoy slices at room temperature or gently warm them. If refrigerated, let the loaf sit at room temperature for about 30 minutes before slicing. For a slightly warmer treat, you can microwave individual slices for 10-15 seconds or bake them in a preheated oven at 325°F (160°C) for about 5-7 minutes until just warmed through. If reheating from frozen, allow the slices to thaw at room temperature or reheat directly from frozen in a low oven for a slightly longer duration.
Final Thoughts:
This Gluten-Free Lemon Loaf is a testament to how delicious and satisfying gluten-free baking can be, offering a burst of sunshine in every bite. We encourage you to try this simple yet incredibly rewarding recipe at home and discover its delightful citrusy charm for yourself!
Gluten-Free Lemon Loaf
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. For easy removal, you can also line the pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.1 ½ cups all-purpose gluten-free flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, using an electric mixer (or a whisk and some elbow grease), cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.½ cup unsalted butter, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon pure vanilla extract
- In a small bowl, whisk together the yogurt (or sour cream) and the fresh lemon juice until smooth.½ cup plain, unsweetened yogurt or sour cream, ¼ cup fresh lemon juice
- Add about one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the yogurt mixture and mix until incorporated. Repeat this process, alternating between the dry and wet ingredients, ending with the dry ingredients. Be careful not to overmix.1 ½ cups all-purpose gluten-free flour blend, ½ cup plain, unsweetened yogurt or sour cream
- Gently fold in the lemon zest.1 tablespoon lemon zest
- Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.
- Let the loaf cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
- While the loaf is cooling, whisk together the powdered sugar and 2 tablespoons of lemon juice in a small bowl. Add more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency.1 cup powdered sugar, 2-3 tablespoons fresh lemon juice
- Once the loaf is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.1 cup powdered sugar, 2-3 tablespoons fresh lemon juice