This delicious gluten-free lemon loaf has a light and moist crumb. It’s easy to make for every day and delightful for special occasions. It’s perfect for holidays and brunches. Try my gluten-free lemon blueberry bread or gluten-free lemon bars for more lemon desserts.
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Ingredient notes
- Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
- Dairy-Free Milk: I used Unsweetened Almond Milk in this recipe, other options are Cashew or Coconut Milk.
- Oil: I like to use either Avocado Oil or melted “Refined” Coconut Oil. Neither of them has a strong flavor and that makes them both a good choice for baking.
Instructions
- Preheat the oven to 350°. Line the bottom of a 9 x 4-inch loaf pan with parchment paper.
- In a medium bowl mix together the gluten-free flour mix, cornstarch, baking powder, and salt. Set aside.
- Mix together 1 tablespoon of apple cider vinegar and enough almond milk to make a combined total of 2/3 cup. This is making a “buttermilk”. Let that sit.
- Next, use a zester or a grater to zest one lemon. Be sure to zest just the yellow part of the peel. The white part under the yellow is bitter. You should be able to get around 2 tablespoons of zest. If not use a second lemon. Set aside.
- Then juice the lemon. I use a hand juicer and it makes it so easy. You’ll get around 3 tablespoons of juice. Set aside.
- Now in a large bowl add the eggs, sugar, almond milk mixture, lemon zest, l tablespoon of lemon juice, and lemon extract. Mix this all together until thoroughly combined.
- Then mix in the avocado oil. Next, mix in the flour mixture until combined.
- Pour batter into the parchment-lined 9 x 4-inch loaf pan. Bake for 60-65 minutes. Test with a toothpick to make sure it’s clear to tell if it’s done.
- Let the lemon loaf sit in the pan on a wire rack for 10 minutes to cool. Then remove from the pan and peel off the parchment paper from the bottom. Set it on the wire rack to completely cool.
- After the loaf is completely cool mix together 1 cup of confectioner’s sugar and 1-2 tablespoons of lemon juice. If you want it to be more of a thin glaze use 2 tablespoons of lemon juice and if you want it to be a bit thicker use 1 – 1 1/2 tablespoons. Spread glaze over the bread.
Storage and freezing
After the glaze has been completely set, you can store your lemon loaf on the counter covered in plastic wrap or a covered container for up to 3 days. After that, I suggest refrigerating it for up to 5-7 days.
You can also freeze your lemon loaf by wrapping it with plastic wrap and aluminum foil for up to 3 months. To use, remove the loaf from the freezer and allow it to thaw on the counter. You could also freeze individual slices for a quick and easy treat for later.
More gluten-free breads you’ll love
Gluten-Free Lemon Loaf with Glaze (Dairy-Free)
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
This delicious gluten-free lemon loaf has a light and moist crumb and is simple enough for every day but delightful for special occasions.
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
Lemon Glaze
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°. Line the bottom of a 9 x 4-inch loaf pan with parchment paper.
- In a medium bowl, mix together the gluten-free flour, cornstarch, baking powder, and salt. Set aside.
- Mix 1 tablespoon of apple cider vinegar and enough almond milk to make 2/3 cup. This is making “buttermilk.” Let that sit.
- Next, use a zester or a grater to zest one lemon. Be sure to zest just the yellow part of the peel. The white part under the yellow is bitter. You should be able to get around 2 tablespoons of zest. If not, use a second lemon. Set aside.
- Then juice the lemon. I use a hand juicer, and it makes it so easy. You’ll get around 3 tablespoons of juice. Set aside.
- Now in a large bowl add the eggs, sugar, almond milk mixture, lemon zest, l tablespoon of lemon juice, lemon extract. Mix this all together until thoroughly combined.
- Then mix in the avocado oil. Next, mix in the flour mixture until combined.
- Pour batter into the parchment-lined 9 x 4-inch loaf pan. Bake for 60-65 minutes. Test with a toothpick to make sure it’s clear to tell if it’s done.
- Let the lemon loaf sit in the pan on a wire rack for 10 minutes to cool. Then, remove it from the pan and peel the parchment paper from the bottom. Set it on the wire rack to cool completely.
- After the loaf is completely cool, mix together 1 cup powdered sugar and 1-2 tablespoons of lemon juice. If you want it to be more of a thin glaze, use 2 tablespoons of lemon juice, and if you want it to be a bit thicker, use 1 – 1 1/2 tablespoons. Spread the glaze over the bread.
Notes
*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
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Judy
This recipe looks amazing! Is there nothing sweet other than the glaze?
Thank you!
MamaShire
Thanks for asking. I’ve updated the recipe. 🙂
Mary Murphy
Can you make this into a cake ?
MamaShire
I haven’t tried that but I think it could be baked in a single-layer cake in a round or square pan. The baking time would be different. If you try it be sure to let me know how it turned out.
Angie
Can I substitute maple syrup for the 1 C. sugar?
MamaShire
I think the maple syrup would change the flavor too much.
Rhonda
Can’t wait to try this! Wonder if I could fold in some blueberries? Thanks for all the yummy recipes!
MamaShire
Yes, I think blueberries in this would be amazing.
Rene’
Is it possible to substitute the 1 cup of sugar for powdered sugar with good results? Thank you.
MamaShire
I haven’t made it like that so I can’t say for sure. I googled it and it sounds like for the best results is to use regular granulated sugar. But if you want to try it, the suggestion is to use 1 3/4 cup powdered for 1 cup regular sugar.
Bek
Hi, what can I sub for cornstarch? I can’t have anything with corn in it =(
MamaShire
You could use arrowroot powder or tapioca starch.
Kristina
This recipe is AMAZING! My teen daughter and I are both gluten and (mostly) dairy free due to autoimmune issues and this really hit the spot. The only change we made was to use tapioca starch instead of cornstarch. My daughter would like to use this base recipe to make a vanilla pound cake to use as a base for strawberry shortcake… Do you think omitting the lemon juice in the cake and then subbing 2 tsp. vanilla extract (or would 1 tsp. do the trick?) for the 2 tsp. of lemon would work?
Nicole
I just made this! It’s amazing. I’ve made lemon loaves in the past that didn’t have enough flavor and were just sweet and bland. This recipe was great! I don’t need dairy free milk so I just used 4%, and I added a tiny pinch of salt to the glaze. Thanks for the recipe !!
MamaShire
I’m so happy that you enjoyed it so much!
Mandy
I was skeptical, but the loaf was great! I love the pound cake texture and lemon flavor. I did use oat milk instead of almond milk and coconut oil. It’s hard to find recipes for baking gf that are close to the real thing! Thanks!
MamaShire
I’m so glad you enjoyed it!
Olivia
Made exact recipe (twice because I thought I could have messed up the first time!). Each time oil has pooled up in the pan to the point where I have to dump it out and edges are burnt. Thinking I will use the recipe with my own personal twist and omit the oil.
MamaShire
I’m so sorry this didn’t work for you. I’m stumped as to why the oil would pool up.
Antoinette
I.ve made this recipe today it is so delicious and bouncy.I used home made blend of gluten free flours and still became soft and bouncy. Thank you for th is recipe definitely want to make this again and again
Lisa
This is soooo good! My son who thinks anything gluten or dairy free is gross won’t stop eating it! Thank you!!!
MamaShire
That’s amazing!
Shawna
Could butter be substituted for the avocado/coconut oil?
MamaShire
You can but I think the oil makes the crumb moister.
A.
It would be a good substitute for the Almond milk? I have a friend who is allergic to almonds
MamaShire
Cashew milk if they can have that. Perhaps coconut milk. Not sure if the coconut flavor would overpower the lemon flavor though. Possibly oat milk, but check for any other allergens with that. I’m not sure that is always gluten-free.
Becky
Excellent taste and texture , I used a local GF blend from Lacombe AB . Will definetly be making again . Delicous !
Dawn
Can I use Stevia in place of sugar?
MamaShire
Just using stevia alone would not work in this recipe. Maybe a mix of erythritol and stevia. But I haven’t made it that way so I couldn’t tell you for sure or any amounts.
Lynn B
Has anyone tried to use egg replacement in this recipe?
Chloe
Could you upload a version with metric measurements instead of cups?:) Thank you so much
I prefer to measure with scales when baking since I have had failed attempts in the past with cups
MamaShire
I’ll be working on that.