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!
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 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.
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.
First, preheat your oven to 350 degrees F.
Line an 8x4 loaf pan with parchment paper and/or spray it.
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.
Pour the batter into the prepared loaf pan.
Bake at 350 degrees F for 42-48 minutes. Mine was perfect at 45 minutes.
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.
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:
Yes, lemons are naturally gluten free which makes fresh lemon zest gluten free.
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.
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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Gluten Free Lemon Loaf
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!
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Michael
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!
I'm so glad you enjoyed, Michael! 🙂
Sarah
This is the best lemon loaf I’ve ever made or had!!
♥️♥️
Magda
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?
Hi! The type of flour. Please refer to the section "CHOOSING A GLUTEN FREE FLOUR BLEND."
Becca
I made this loaf with coconut yogurt and almond milk and it turned out perfectly! Such an amazing texture & flavour 😍
Yay!! 🙂
Aarabi
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?
Love to hear that! Thank you. No, because every flour has a different texture and will require a different ratio of wet/dry ingredients.