Gluten-Free Lemon Bread
Bright, zesty, and irresistibly tender, Gluten-Free Lemon Bread is the perfect treat for lemon lovers and those seeking a flourless alternative. This delightful loaf is a harmonious blend of fragrant lemon zest, fresh lemon juice, and a touch of vanilla, creating a refreshing and citrusy flavor profile. The batter incorporates gluten-free all-purpose flour, ensuring a moist and fluffy texture without compromising dietary needs. A luscious lemon glaze smoothly drizzled atop enhances the bread’s vibrant tang while adding a glossy, indulgent finish. Ideal for breakfast, brunch, or an afternoon pick-me-up, this easy-to-make recipe comes together in under an hour and serves beautifully paired with tea or coffee. Whether you’re gluten-sensitive or simply craving a slice of sunshine, this gluten-free lemon bread is a crowd-pleasing delight that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 1 whole Zest of lemon
- 0.5 cup Butter, melted
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 0.25 cup Fresh lemon juice
- 1 cup Powdered sugar
- 2 tablespoons Fresh lemon juice for glaze
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the granulated sugar and lemon zest. Rub together with your fingers until the sugar is fragrant and a light yellow color.
Add the melted butter to the sugar and whisk until combined.
Beat in the eggs, one at a time, until the mixture is smooth and well-combined.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
Gently fold in the fresh lemon juice.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the lemon bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, in a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth and pourable.
Once the bread is completely cool, drizzle the glaze over the top. Let the glaze set before slicing and serving.
Nutrition Facts
Calories |
2984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 1875 mg | 82% | |
| Total Carbohydrate | 495.2 g | 180% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 327.6 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 272 mg | 21% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
