Gluten-Free Lemon Loaf Recipe

You are going to love this Gluten-Free Lemon Loaf recipe because it is moist, sweet, full of lemony flavour, and you can’t even tell it is gluten-free!

Before Christmas, I had journeyed on an elimination diet in an attempt to clear up my acne. I can’t honestly tell you it cleared my acne, but I definitely ruined it at Christmas time so I can’t tell for sure because I didn’t properly reintroduce foods. I should have waited until the New Year to start it but oh well.

It was a good food experience though for sure. I found a lot of new recipes and that there is pretty much a substitution for everything. The only thing I found that I didn’t like was cheese…I definitely prefer the real thing! Otherwise, there are a lot of gluten-free flours and natural sweeteners out there that are actually very good!

I had even made my own Gluten-Free Bread Recipe! I have a lot of gluten-free flours leftover amongst other healthier ingredients in my pantry, so I thought I would experiment with some more gluten-free recipes for my gluten-free readers!

This Gluten-Free Lemon Loaf recipe turned out so good! It is moist and sweet, and the lemon glaze on top adds the perfect note of sweet and tart. The light lemony flavour is perfect for Spring and Summer 🙂

And, not only is this Lemon Loaf super tasty, but it is also a very easy recipe to make as well.

Gluten-Free Lemon Loaf

Start by preheating your oven to 350°F. Grease a loaf pan and add a piece of parchment paper to the bottom. Set aside.

In a stand mixer with a paddle attachment beat 1/2 cup of salted butter until light and fluffy. Add 1 cup of granulated sugar and mix. Add 4 eggs and 1/2 cup of milk, and mix. Add 2 tablespoons of lemon juice, the zest of one lemon, and 1 and 1/2 teaspoons of vanilla extract, and mix.

In a separate medium bowl whisk together 1 and 1/2 cups of Gluten-free flour mix( I use Bob’s Red Mills 1-1 Baking Flour), 1 teaspoon baking powder, and 1/4 tsp salt(add an extra 1/4 tsp if using unsalted butter). If you are using a gluten-free flour that does not contain xanthan gum then you will also need to add 3/4 tsp of xanthan gum.

Mix your dry ingredient in with your wet until fully combined and no lumps remain in the batter.

Pour in your prepared loaf pan and bake in preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for about 10 minutes before transferring to a wire rack to cool completely.

Mix 1 and 1/4 cups icing sugar and 2 tablespoons lemon juice together in a small bowl and pour over your cooled lemon loaf. Slice and enjoy!

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Gluten-Free Lemon Loaf Recipe

This Gluten-Free Lemon Loaf recipe is moist, sweet, full of lemony flavour, and you can't even tell it is gluten-free! 

Course Snack

Cuisine American

Keyword gluten-free, gluten-free bread, lemon, quick bread

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 12 slices

Calories 281 kcal

Author Taylor Harrison

Ingredients

Lemon Loaf

• ½ cup salted butter add ¼ tsp salt if using unsalted
• 1 cup granulated sugar
• 4 large eggs room temperature
• 2 tbsp lemon juice
• zest of 1 lemon
• 1 ½ tsp vanilla extract
• 1 ½ cups all-purpose gluten-free flour blend I use Bob Red Mills 1-1 Baking Flour
• ¾ tsp xanthan gum omit if gluten-free flour already contains it
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup milk room temperature

Lemon Glaze

• 1 ¼ cups icing sugar
• 2 tbsp lemon juice

Instructions

Lemon Loaf

1. Start by preheating your oven to 350°F. Grease a loaf pan and add a piece of parchment paper to the bottom. Set aside.

2. In a stand mixer with a paddle attachment beat ½ cup of salted butter until light and fluffy. Add 1 cup of granulated sugar and cream together. Add 4 eggs and ½ cup of milk, and mix. Add 2 tablespoons of lemon juice, the zest of one lemon, and 1 and ½ teaspoons of vanilla extract, and mix well.

3. In a separate medium bowl whisk together 1 and ½ cups of gluten-free flour mix, ¾ tsp xanthan gum(if using), 1 teaspoon baking powder, and ¼ tsp salt(add an extra ¼ tsp if using unsalted butter).

4. Mix your dry ingredients in with your wet ingredients until fully combined and no lumps remain in the batter. 

5. Pour in your prepared loaf pan and bake in preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for about 10 minutes before transferring to a wire rack to cool completely. 

Lemon Glaze

1. Mix icing sugar and lemon juice together in a small bowl and pour over your cooled lemon loaf. Slice and enjoy!

Recipe Notes

Bread will stay fresh covered at room temperature for up to 3 days, in the refrigerator for up to one week, or in the freezer for up to 3 months.

Recipe adapted from Liv Gluten-Free.

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