Gluten-Free Lemon Loaf with Lemony Glaze (Dairy-Free)

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This delicious gluten-free lemon loaf has a light and moist crumb and is simple enough for everyday but special enough to be perfect for bridal and baby showers or Mother’s Day brunches.

How to Make Gluten-Free Lemon Loaf

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, 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.

Special Ingredients Used for Gluten-Free Lemon Loaf

• 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 have a strong flavor and that makes them both a good choice for baking.

How to Store Lemon Loaf

After the glaze has been completely set you can store your lemon loaf on the counter covered in plaster wrap or a covered container. You can store it on the counter for up to 3 days after that I would suggest refrigerating it for up to a total of 5-7 days.

You can also freeze your lemon loaf by wrapping it with at least two layers of plastic wrap and an outer layer of aluminum foil for up to 3 months. To use remove from freezer and allow to thaw on the counter. You could also freeze individual slices for a quick and easy treat for later.

More Gluten-Free Desserts You’ll Love:

Easy Peach Cobbler
Honey Bun Cake
Moist Lemon Brownies
Easy Cherry Dump Cake
Blueberry Coffee Cake

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