Gluten-Free Lemon Loaf Cake
Brighten your day with this moist and zesty Gluten-Free Lemon Loaf Cake, the ultimate citrus-infused treat that everyone can enjoy. Made with gluten-free all-purpose flour, this cake is soft, tender, and bursting with fresh lemon flavor from both zest and juice. A simple yet stunning lemon glaze drizzled on top adds an extra layer of tangy sweetness, elevating each slice to perfection. Quick to prepare and easy to bake, this recipe is ideal for a mid-afternoon pick-me-up, a delightful dessert, or even a special brunch. With its golden crust and refreshing citrus aroma, this gluten-free masterpiece is sure to impress lemon lovers and gluten-free eaters alike!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Lemon zest
- 60 ml Fresh lemon juice
- 80 ml Milk
- 120 grams Powdered sugar
- 2 tablespoons Fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or line it with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until creamy, about 1-2 minutes.
Gradually add the granulated sugar to the butter, beating until the mixture is light and fluffy, approximately 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Add the dry ingredients to the wet ingredients alternating with milk and lemon juice, beginning and ending with the flour mixture. Mix just until combined after each addition.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
While the cake is baking, prepare the glaze by mixing the powdered sugar with 2 tablespoons of fresh lemon juice until smooth.
Allow the loaf to cool in the pan for about 15 minutes, then transfer it to a wire rack.
Once the cake is completely cooled, drizzle the lemon glaze over the top.
Let the glaze set before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 2123 mg | 92% | |
| Total Carbohydrate | 465.3 g | 169% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 275.6 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 271 mg | 21% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 502 mg | 11% | |
*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.
