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Home » Desserts

Gluten Free Lemon Loaf

Feb 1, 2023 · This post may contain affiliate links · 10 Comments

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Gluten Free Lemon Loaf is made without a mixer in just one bowl. It's so moist, lemony and absolutely delicious. And... you can't forget the lemon drizzle icing!

Sliced gluten free lemon cake.

Why you'll love this recipe:

This recipe will remind you of Starbucks lemon loaf, but way more tasty (and gf -obviously!) It's also made with better ingredients.

It has the perfect amount of lemon flavor from fresh lemon juice and zest.

It's SO moist from a mix of olive oil and a little Greek yogurt.

You don't need a mixer for this recipe and you don't need to separate the wet and dry ingredients.

Ingredients in lemon cake.

Ingredients in the cake batter:

  • cane sugar
  • fresh lemon zest 
  • fresh lemon juice
  • honey
  • eggs at room temperature
  • olive oil
  • plain Greek yogurt at room temperature - It doesn't matter what fat percentage you use.
  • milk at room temperature
  • vanilla extract
  • 1:1 gluten-free flour - Buy a gluten-free flour blend with xanthan gum added. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour! If you're not gluten-free, you can use all purpose flour instead.
  • gluten free baking powder
  • baking soda
  • salt

Ingredients in the lemon drizzle icing:

  • powdered sugar, also known as confectioners' sugar and icing sugar - I used Swerve confectioners' sugar for a lower sugar option. 
  • fresh lemon juice
  • vanilla extract 
  • milk 
  • salt

A complete list of ingredients, amounts and instructions is located on the recipe card below.

Bob Red Mill's gluten free flour.

Choosing a gluten free flour blend:

Purchase a gluten-free flour blend with xanthan gum added. This helps the lemon cake hold together well.

For example, Bob's Red Mill sells Gluten Free All-Purpose Baking Flour and Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Only Bob's Red Mill Gluten Free 1-to-1 Baking Flour has xanthan gum added.

For this reason, I DON'T recommend using Bob's Red Mill Gluten Free All-Purpose Baking Flour. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour!

How to make Gluten Free Lemon Loaf:

This is an overview of the recipe with photos. Complete instructions are located on the recipe card below.

Parchment lined loaf pan with spray.

First, preheat your oven to 350 degrees F.

Line an 8x4 loaf pan with parchment paper and/or spray it.

Whisking lemon cake batter.

To a large bowl add the cane sugar, fresh lemon zest, fresh lemon juice, honey, eggs, olive oil, yogurt, milk and vanilla extract. Whisk well.

Next, add in the flour, baking powder, baking soda and salt. Whisk until combined.

Cake batter in loaf pan.

Pour the batter into the prepared loaf pan.

Bake at 350 degrees F for 42-48 minutes. Mine was perfect at 45 minutes.

Gluten free lemon cake in loaf pan.

Once baked, remove the pan from the oven.

Let it cool for 5-8 minutes before removing the lemon loaf from the pan. Then, transfer it to a cooling rack to cool completely.

Lemon cake with lemon drizzle.

While the loaf is cooling, make the icing. Combine all the ingredients for the icing until it reaches your desired consistency.

Slice of lemon cake in a plate.

Once the loaf is completely cooled, pour and spread the icing over the top. Let it harden for about 5 minutes before slicing. Enjoy!

Recipe pro-tips:

Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.

Don't overmix the batter. Mix until just combined. You can wind up with tough or gummy cake that won't rise if over mixed.

I recommend an 8x4 loaf pan. I find that the bread rises so well in this size pan. Mine is linked HERE.

Allow the loaf to cool completely before adding the icing.

Recipe FAQs:

Is lemon zest gluten free?

Yes, lemons are naturally gluten free which makes fresh lemon zest gluten free.

Why did my lemon loaf not rise?

Overmixing, underbaking or not measuring the ingredients properly could result in the lemon loaf not rising. Read the recipe entirely, check the measurements and follow the directions step-by-step for best results.

Sliced gluten free lemon cake.

Storage directions:

Store the loaf at room temperature in an airtight container for 3-4 days.

More gluten free recipes:

  • Gluten Free Olive Oil Cake
  • Gluten-Free Muffins (+ Mix-in Options!)
  • Gluten Free Biscotti
  • Gluten Free Cinnamon Sugar Donuts
  • Chocolate Covered Dates
  • Paleo Chocolate Chip Tahini Blondies

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Sliced gluten free lemon loaf.

Gluten Free Lemon Loaf

Gluten Free Lemon Loaf is made without a mixer in just one bowl. It's so moist, lemony and absolutely delicious. And... you can't forget the lemon drizzle icing!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 48 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 servings
Calories 243 kcal

Ingredients
  

Ingredients in cake:

  • ⅔ cup cane sugar
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 2 eggs at room temperature 
  • ½ cup olive oil
  • ¼ cup plain Greek yogurt at room temperature - It doesn't matter what fat percentage you use.
  • ⅓ cup milk at room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ¾ cups 1:1 gluten-free flour - Buy a gluten-free flour blend with xanthan gum added. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour! If you're not gluten-free, you can use all purpose flour instead.
  • 2 teaspoons gluten free baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Ingredients in the lemon drizzle icing:

  • ½ cup powdered sugar, also known as confectioners' sugar and icing sugar - I used Swerve confectioners' sugar for a lower sugar option.
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract 
  • ½ - 1 ½ tablespoons milk
  • 1 pinch salt

Instructions
 

  • First, preheat your oven to 350 degrees F. Line an 8x4 loaf pan with parchment paper and/or spray it. Use an 8x4 loaf pan for this recipe. I find that the bread rises so well in this size pan. Mine is linked HERE.
  • To a large bowl add the cane sugar, fresh lemon zest, fresh lemon juice, honey, eggs, olive oil, yogurt, milk and vanilla extract. Whisk well.
  • Next, add in the flour, baking powder, baking soda and salt. Whisk until combined. Don't overmix the batter. Mix until just combined. You can wind up with tough or gummy cake that won't rise if over mixed.
  • Pour the batter into the prepared loaf pan. Bake at 350 degrees F for 42-48 minutes. Mine was perfect at 45 minutes. It will be caramelized and browned on the outside.
  • Once baked, remove the pan from the oven. Let it cool for 5-8 minutes before removing the lemon loaf from the pan. Then, transfer it to a cooling rack to cool completely.
  • While the loaf is cooling, make the icing. Combine all the ingredients for the icing until it reaches your desired consistency. Add more or less milk to the icing depending on how thin or thick you like the icing.
  • Once the loaf is completely cooled, pour and spread the icing over the top. Let it harden for about 5 minutes before slicing. Enjoy!
Nutrition Facts
Gluten Free Lemon Loaf
Amount Per Serving
Calories 243 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 2mg1%
Sodium 246mg11%
Potassium 26mg1%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 18g20%
Protein 3g6%
Vitamin A 21IU0%
Vitamin C 3mg4%
Calcium 83mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

Tried this recipe?Tell me how it was!

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Reader Interactions

Comments

  1. Michael

    February 08, 2023 at 11:14 am

    5 stars
    Best recipe EVER! I surprised my girlfriend with this and she couldn't put it down! I am not a baker by any means and this recipe was so easy and simple to follow. Thank you, Krista!

    Reply
    • krista

      February 08, 2023 at 3:06 pm

      I'm so glad you enjoyed, Michael! 🙂

      Reply
  2. Sarah

    February 15, 2023 at 9:26 pm

    5 stars
    This is the best lemon loaf I’ve ever made or had!!

    Reply
    • krista

      February 16, 2023 at 9:46 am

      ♥️♥️

      Reply
  3. Magda

    February 16, 2023 at 12:24 pm

    1 ¾ cups 1:1 gluten-free flour

    Hello,
    Quick question is the 1:1 referring to the type of flour or to the amount used?

    Reply
    • krista

      February 16, 2023 at 12:42 pm

      Hi! The type of flour. Please refer to the section "CHOOSING A GLUTEN FREE FLOUR BLEND."

      Reply
  4. Becca

    February 17, 2023 at 11:25 pm

    I made this loaf with coconut yogurt and almond milk and it turned out perfectly! Such an amazing texture & flavour 😍

    Reply
    • krista

      February 20, 2023 at 8:18 am

      Yay!! 🙂

      Reply
  5. Aarabi

    February 21, 2023 at 12:03 pm

    Hi, I have tried so many of your recipes and love it. Quite question. Can i use the same base as orange cake in your blog ( almond, tapioca and coconut flour) instead of 1:1 gluten free flour for this recipe?

    Reply
    • krista

      February 21, 2023 at 3:58 pm

      Love to hear that! Thank you. No, because every flour has a different texture and will require a different ratio of wet/dry ingredients.

      Reply

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