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!
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
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Start by preheating your oven to 350°F. Grease a loaf pan and add a piece of parchment paper to the bottom. Set aside.
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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.
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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).
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Mix your dry ingredients in with your wet ingredients until fully combined and no lumps remain in the batter.
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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
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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.