Gluten-Free Lemon Loaf Recipe
Introduction
This Gluten-Free Lemon Loaf is a bright and zesty treat perfect for any time of the day. Moist and flavorful, it offers a delightful citrus punch without any gluten, making it ideal for those with dietary restrictions.
Ingredients
- 2 cups gluten-free flour
- 3 large eggs
- 1 cup sugar
- 1/4 cup fresh lemon juice
- 1/2 cup oil (such as vegetable or canola)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the gluten-free flour, eggs, sugar, lemon juice, and oil. Stir until the batter is smooth and well blended.
- Step 2: Pour the batter into a greased loaf pan, spreading it evenly. Bake for about 40-50 minutes or until a toothpick inserted in the center comes out clean. Let the loaf cool slightly, then drizzle with lemon glaze if desired.
Tips & Variations
- Use a mix of gluten-free flours for better texture, such as rice flour and tapioca starch.
- Add lemon zest to the batter for an extra burst of citrus flavor.
- For a dairy-free version, use a plant-based oil and ensure your glaze is also dairy-free.
Storage
Store the lemon loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat slices gently in a microwave or enjoy them cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute regular flour for gluten-free flour?
Regular flour can be used, but the texture and flavor will differ. This recipe is specifically tailored for gluten-free flour blends, which may require adjustments if swapped.
How do I make the lemon glaze?
Combine powdered sugar with fresh lemon juice until smooth and drizzly. Adjust the consistency by adding more juice or sugar as needed. Drizzle over the cooled loaf before serving.
PrintGluten-Free Lemon Loaf Recipe
This Gluten-Free Lemon Loaf is a delightful, moist cake bursting with fresh lemon flavor, perfect for anyone seeking a gluten-free dessert option. Made with simple ingredients including gluten-free flour, eggs, sugar, lemon juice, and oil, this loaf is easy to prepare and bake to a tender crumb, then finished with a tangy lemon glaze for a bright, refreshing finish.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf (about 8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups gluten-free flour blend
- 1 cup sugar
Wet Ingredients
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest (optional)
Lemon Glaze
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the Batter: In a large bowl, whisk together the gluten-free flour and sugar. In a separate bowl, beat the eggs, then add the vegetable oil, lemon juice, and lemon zest if using. Combine the wet ingredients with the dry until just mixed, forming a smooth batter.
- Pour and Bake: Preheat your oven to 350°F (175°C). Pour the batter into a greased or parchment-lined loaf pan, smoothing the top with a spatula. Bake in the preheated oven for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Lemon Glaze: While the loaf bakes, mix powdered sugar and lemon juice in a small bowl until smooth and well combined.
- Glaze the Loaf: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack. Drizzle the lemon glaze evenly over the warm loaf, allowing it to soak in for maximum flavor.
- Cool and Serve: Let the glazed loaf cool completely before slicing and serving to enjoy the perfect balance of moisture and tanginess.
Notes
- Ensure to use a gluten-free flour blend that contains xanthan gum or add it separately to help with texture.
- Lemon zest enhances the citrus flavor but can be omitted if unavailable.
- For a dairy-free version, ensure the glaze uses only lemon juice and powdered sugar without butter.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow the loaf to cool before glazing to prevent the glaze from melting into the loaf excessively.
Keywords: gluten-free lemon loaf, lemon cake, gluten-free dessert, lemon glaze cake, easy gluten-free baking
