This Gluten Free Lemon Loaf is a delightful and moist pound cake infused with the bright and tangy flavors of lemon. The cake has a soft, tender texture that melts in your mouth, making it a perfect companion to your favorite coffee or tea.
It is baked in an 8×4.5 inch loaf pan and is topped with a sweet lemon glaze that adds an extra burst of citrus flavor and a glossy finish. The glaze not only enhances the cake’s taste but also helps keep it moist and fresh.
The cake itself is rich and moist, with a subtle balance of sweetness and tartness. It features a vibrant lemon flavor that is both refreshing and zesty, making it a delicious treat for lemon lovers. The aroma of fresh lemons wafts from the cake, tempting you to take a bite.
Lemon Loaf is often enjoyed as a breakfast pastry, snack, or dessert. Its bright yellow color and enticing appearance make it visually appealing and inviting. The cake is typically served in slices, allowing you to savor each bite at your own pace. It also makes a fantastic dessert when topped with fresh berries and whipped cream.
Whether you’re a fan of lemon-flavored desserts or simply looking for a delicious treat to indulge in, Gluten Free Lemon Loaf Cake is a delightful choice that offers a burst of citrusy goodness in every bite.
This recipe is also easily adapted to an orange or lime loaf by simply swapping out the type of citrus that you use.
This recipe will work with any of the commercially available 1:1 gluten free flour mixes or you can make your own using one of my recipe found here.
Ingredients
- 200 g granulated sugar
- zest of 2 lemons
- 2 large eggs or 100 g room temperature
- 112 g neutral oil avocado, vegetable, canola, light olive oil etc..
- 1 tsp pure vanilla extract
- 1 tsp lemon extract
- 80 g milk at room temperature
- 80 g Greek yogurt at room temperature (preferably whole or 5% but any will work)
- 230 g 1:1 gluten free flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ICING:
- 260 g powdered sugar
- 2 tbsp lemon juice
- 1 tbsp milk or plant milk
- tiny pinch of salt
Instructions
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Preheat your oven to 350 degrees F. Line an 8x4.5-inch loaf pan with parchment paper.
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Combine sugar and lemon zest in the bowl of your mixer and mix them together until the sugar is fragrant and the lemon oils coat the sugar crystals. Add the eggs and mix until the sugar is dissolved a bit and smooth. With the mixer running on low, drizzle in the oil, vanilla, and lemon extract; mix until well combined. Add the yogurt and milk and mix to blend well.
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Whisk together the flour, baking powder, baking soda and salt.
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Add the flour mixture and mix until just combined, do not overmix. Set the batter aside to rest for 30 minutes
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Spoon the batter into the prepared pan and spread it out evenly. For a nice split down the center of the loaf, run your spatula down the middle lengthwise. Bake for 45-55 minutes until a skewer comes out clean. Transfer pan to a rack to cool 10 minutes. Lift the cake out of the pan and let cool completely on the rack.
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Mix the glaze ingredients together until smooth and pour over the cooled loaf. If you like a thicker glaze pour on half of the glaze, let it set and then pour the rest over as a second coat.
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Let the glaze set/ dry, slice and enjoy.