Gluten-Free Lemon Loaf with Glaze Recipe

Introduction

This Gluten-Free Lemon Loaf with a tangy lemon glaze is both dairy-free and bursting with bright citrus flavor. Perfect for a fresh afternoon treat or a light dessert, it’s moist, tender, and easy to make with simple ingredients.

Ingredients

• 1 ¼ cups gluten-free flour mix*
• ¼ cup cornstarch
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon apple cider vinegar
• ⅔ cup unsweetened almond milk (less 1 tablespoon)
• 4 eggs
• 1 cup sugar
• 1 lemon (for zest & juice)
• 2 teaspoons lemon extract
• ½ cup avocado oil or refined coconut oil, melted
• 1 cup powdered sugar
• 1-2 tablespoons lemon juice

Instructions

1. Step 1: Preheat the oven to 350°F. Line the bottom of a 9 x 4-inch loaf pan with parchment paper.
2. Step 2: In a medium bowl, mix together the gluten-free flour, cornstarch, baking powder, and salt. Set aside.
3. Step 3: Combine 1 tablespoon of apple cider vinegar with enough almond milk to make ⅔ cup total. Let this “buttermilk” mixture sit.
4. Step 4: Zest the lemon, taking care to only use the yellow part of the peel. You should have about 2 tablespoons of zest. If needed, zest a second lemon. Set aside.
5. Step 5: Juice the lemon, aiming for around 3 tablespoons. Set aside.
6. Step 6: In a large bowl, whisk together the eggs, sugar, almond milk mixture, lemon zest, 1 tablespoon lemon juice, and lemon extract until well combined.
7. Step 7: Stir in the melted avocado or coconut oil. Then, gradually mix in the flour mixture until just combined.
8. Step 8: Pour the batter into the prepared loaf pan and bake for 60-65 minutes. Check doneness by inserting a toothpick; it should come out clean.
9. Step 9: Let the loaf cool in the pan on a wire rack for 10 minutes, then remove from the pan and peel off the parchment. Cool completely on the rack.
10. Step 10: Whisk together powdered sugar and 1-2 tablespoons lemon juice to make a glaze. Spread the glaze over the cooled loaf. Use 2 tablespoons for a thinner glaze or less for a thicker one.

Tips & Variations

• Use a good quality gluten-free flour blend that includes xanthan gum for best texture.
• For a stronger lemon flavor, add extra lemon zest or a bit more lemon extract.
• Swap avocado oil for light olive oil if preferred, but avoid strong-flavored oils.
• Ensure the loaf is fully cooled before glazing to prevent the glaze from sliding off.

Storage

Store the lemon loaf in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated up to one week, or freeze wrapped tightly for up to 2 months. Reheat gently to soften after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can substitute any milk you prefer. Almond milk keeps it dairy-free, but regular milk or other plant milks work well too.

What if I don’t have lemon extract?

You can omit the lemon extract or replace it with a little extra lemon zest and juice to maintain a bright lemon flavor.