Gluten-Free Lemon Loaf Recipe

Craving a bright and zesty treat? This gluten-free lemon loaf is the perfect answer! It’s moist, flavorful, and surprisingly easy to make. Whether you’re gluten-free by choice or necessity, this recipe delivers a delicious loaf that everyone will enjoy. Say goodbye to dry, crumbly gluten-free baked goods and hello to a sunshine-filled delight!

Why this recipe works:

The key to a great gluten-free lemon loaf is using the right blend of gluten-free flours. This recipe calls for a combination of almond flour and a gluten-free all-purpose blend. Almond flour adds moisture and a subtle nutty flavor, while the all-purpose blend provides structure. The lemon zest and juice amplify the citrus notes, creating a truly vibrant and irresistible flavor.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk (dairy or non-dairy)
• ¼ cup lemon juice
• 2 tbsp lemon zest
• For the glaze: ¼ cup powdered sugar, 2-3 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, whisk together the gluten-free flour blend, almond flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk, lemon juice, and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. While the loaf is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
8. Once the loaf is completely cool, drizzle the glaze over the top.

Tips for success:

• Use room temperature ingredients for best results.
• Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife.
• Don’t overbake the loaf! Start checking for doneness around 50 minutes.

Enjoy your delicious gluten-free lemon loaf! It’s perfect for breakfast, brunch, or an afternoon treat. You can store it in an airtight container at room temperature for up to 3 days.

Ingredients:
Gluten-free all-purpose flour blend (with xanthan gum), almond flour, baking powder, baking soda, salt, granulated sugar, unsalted butter, eggs, milk (dairy or non-dairy), lemon juice, lemon zest, powdered sugar

Tags:
gluten-free, lemon loaf, recipe, gluten-free baking, baking, dessert, lemon, almond flour, gluten-free flour, cake, loaf cake, citrus, easy recipe, baking recipe, dairy-free option