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Gluten-Free Lemon Loaf

Gluten-Free Lemon Loaf

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 8 slices
Course: Baking, Dessert
Ingredients Equipment Method Notes

Ingredients
  

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
Lemon Glaze (Optional but Recommended)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Equipment

  • 9x5-inch loaf pan
  • - Oven
  • Electric mixer
  • Wire rack
  • Medium Bowl
  • Large Bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. For easy removal, you can also line the pan with parchment paper, leaving an overhang on the sides.
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. Gently fold in the lemon zest.
    1 tablespoon lemon zest
  8. Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula.
  9. 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.
  10. Let the loaf cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
  11. 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
  12. 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

Notes

To store at room temperature, place in an airtight container for up to 3 days. For longer storage, wrap and refrigerate for up to a week, or freeze for 2-3 months. Reheat slices at room temperature or gently warm in the microwave (10-15 seconds) or oven (325°F/160°C for 5-7 minutes).
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