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!
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 teaspoons 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!
