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Gluten-Free Lemon Loaf Recipe

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★★★★★

4.7 from 125 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Prepare the Lemon Glaze: While the loaf bakes, mix powdered sugar and lemon juice in a small bowl until smooth and well combined.
  4. 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.
  5. 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

Find it online: https://cookwithyana.com/gluten-free-lemon-loaf-recipe/