Gluten-Free Lemon Loaf
Bright, tangy, and irresistibly moist, this Gluten-Free Lemon Loaf is a delightful treat that’s perfect for any occasion. Made with a blend of gluten-free all-purpose flour, freshly squeezed lemon juice, and aromatic lemon zest, this quick bread bursts with vibrant citrus flavor in every bite. The tender crumb is achieved through a careful balance of rich melted butter and creamy whole milk, while a zesty lemon glaze adds the perfect sweet-tart finish. Ready in just an hour, this easy-to-make loaf is ideal for those with gluten sensitivities who still crave a classic dessert. Whether served with a cup of tea or as a refreshing dessert, this lemon loaf shines as a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 150 grams Granulated sugar
- 3 Large eggs
- 115 grams Unsalted butter, melted
- 120 milliliters Whole milk
- 2 tablespoons Lemon zest
- 60 milliliters Fresh lemon juice
- 1 teaspoon Vanilla extract
- 100 grams Powdered sugar (for glaze)
- 2 tablespoons Fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with some butter or line it with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt until well combined.
In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it's aromatic and the sugar is moist.
Add the eggs to the sugar and lemon zest mixture and whisk until the mixture is smooth and pale.
Gradually whisk in the melted butter until completely incorporated, followed by the milk, lemon juice, and vanilla extract.
Slowly fold in the dry ingredients into the wet ingredients using a spatula, mixing until you have a smooth batter. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
Once the loaf is completely cool, drizzle the glaze over the top. Allow the glaze to set before slicing and serving.
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 2125 mg | 92% | |
| Total Carbohydrate | 447.3 g | 163% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 256.7 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 320 mg | 25% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 558 mg | 12% | |
*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.
