Delicious Gluten-Free Lemon Loaf Recipe
Welcome to our Gluten Free Lemon Loaf recipe! This special creation, crafted with care and precision, is the result of a collaborative effort with my daughter Sarah, who adheres to a gluten-free diet. She’s been instrumental in baking this delicious loaf and adding valuable tips to enhance the recipe. Here, you’ll find straightforward guidance and advice for a perfect gluten-free treat thanks to Sarah’s dedication and skill in the kitchen. Let’s get started on this baking adventure!
Gluten Free Lemon Loaf
Personally, Lemon Loaf is one of my favorite desserts. So I went on a hunt to find the perfect lemon loaf. I found a really moist recipe, but I found that it lacked the punchy lemon flavor that I love so much. My solution was to convert that recipe from bleh to yum! This is such an easy recipe that everyone can make and end up with a fresh, tangy and sweet dessert. Enjoy!
- Prep Time: 30 Minutes
- Cook Time: 55 Minutes
- Total Time: 1 Hour and 20 Minutes
- Yield: 16 Slices 1x
- Category: Dessert
Ingredients
- 1 1/2 cups of all-purpose gluten-free flour blend
- 1 cup of granulated sugar
- 1 teaspoon of gluten-free baking powder
- 1/2 teaspoon of salt
- 2 eggs
- 1/2 cup of dairy-free milk(any type of milk will work for this)
- 1/2 cup oil
- Zest from 1 large lemon
- Juice from 2 large lemons
- 1/4 to 1/2 cup confectioner sugar
Instructions
Preheat oven to 350 Fahrenheit and grease a 4 1/2 x 8 1/2 loaf baking pan. In a large bowl whisk together the flour, sugar, baking powder, and salt. Then add your eggs, milk, oil, juice of 1 lemon and lemon zest. Mix with a whisk or spatula until everything is combined and there are no more lumps. Pour batter into the pan and bake until a wooden toothpick inserted near the center comes out clean and the edges are slightly golden. Cool in the pan for 10 minutes. Set a wired rack on a solid surface and flip the loaf over until it slides out. You may have to lightly tap the bottom. I suggest popping the loaf into the fridge to speed up the process of cooling. While you wait, whisk together the confectioners sugar and lemon juice until combined. Microwave for 30 seconds and whisk again. Store in the fridge until the lemon loaf is cooled. Poke tiny holes in the loaf with a fork or toothpick(this allows the lemon glaze to soak evenly throughout the loaf.) Finally, drizzle the glaze over the top of the loaf and enjoy! Store on a plate covered with plastic wrap for up to 4 days.
Notes
– It is way easier to zest the lemons before you juice them because without the lemon inside the skin, they are flimsy and hard to work with.
– While I was testing this recipe, I used slightly different sized baking pans and it worked just fine!
– I added lemon juice to the batter to improve the lemon flavor. If you like a more mellow lemon flavor, I suggest skipping the extra lemon juice and just adding it to the glaze instead of both.
– If you are having trouble with the glaze separating, try a milk frother! I used this instead of whisk and saw amazing results. You can also heat up the mixture for an additional 10 seconds.
– This is the best gluten-free flour blend! I highly recommend you try it out. I’ve been using it for years and my recipes have never turned out bad while using this.
Keywords: lemon loaf, moist, lemon, moist lemon loaf, lemon cake, lemon pound cake, loaf
Your Perfect Gluten Free Lemon Loaf Awaits
Congratulations on reaching the end of our Gluten-Free Lemon Loaf recipe! This delightful loaf, with its zesty lemon flavor and moist texture, is a testament to the joy of gluten-free baking. Whether for a special occasion or a simple treat, this recipe guarantees satisfaction for all palates. Remember, the key to its success lies in the careful balance of ingredients and following the tips we’ve shared. Enjoy the smiles and compliments that are sure to come your way with every slice of this delectable lemon loaf. If you liked this check out our gluten free chocolate chip cookie recipe.
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