Gluten free lemon loaf with lemon glaze on parchment paper with slices of lemon

Gluten free and dairy free lemon loaf- perfectly moist, lemony, not too sweet, fluffy goodness!

I have been wanting to get a lemon loaf recipe on the blog for you guys for some time now! I absolutely love anything lemon flavored- especially a lemon loaf or cake!

This one is gluten free, can be kept dairy free, and it’s nut free, too! It’s super simple to make, and the lemon glaze is quick and easy!

Sliced Lemon Poppyseed Loaf with glaze on white glass plate

If you prefer a poppyseed version as seen above, you can use the same recipe and just add 2 tbsp of poppyseeds to the mix! 🙂 One of my favorite loaves to make!

It’s light, refreshing, and just the right amount of sweet. So perfect with a cup of coffee or tea!

This lemon loaf has a bakery-style texture to it- you would never know it’s gluten free!

Gluten free lemon loaf with lemon glaze on parchment paper with slices of lemon

For the batter, you will use your favorite gluten free all purpose flour. I have not tried this with any other types of flour, and I don’t recommend any substitutions in order to get the best results!

The glaze can be made with either regular powdered sugar, or monk fruit powdered sugar (that’s what I used!). In the photos, the glaze is a bit thicker, however I tested this a second time with a thinner glaze and much preferred it that way! Just a little FYI 🙂

I can’t wait for you al to try this one! Enjoy xo

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Gluten Free Lemon Loaf

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour


Gluten free and dairy free easy lemon loaf with a simple lemon powdered sugar glaze! 


  • 2 large eggs
  • 2/3 cup pure maple syrup
  • 1/2 cup milk of choice
  • 1/2 cup coconut oil (or sub butter or vegan butter), melted
  • 2 tbsp fresh lemon juice
  • 2 tsp vanilla extract
  • Zest of 1 large lemon (about 1 tbsp)
  • 2 cups gluten free all purpose flour (I prefer this or this one)
  • 1 tsp xanthan gum (* make sure to omit if your flour blend already contains xanthan gum)
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • Optional for a poppyseed version: 2 tbsp poppyseeds 

For the glaze:

  • 1/2 cup monk fruit powdered sugar (*see note for regular powdered sugar) 
  • 1 tbsp lemon juice
  • 24 tbsp milk of choice


  1. Preheat oven to 350°F and grease a loaf tin.
  2. In a large bowl, whisk together the eggs, maple syrup, almond milk, coconut oil, lemon juice and zest, and vanilla until smooth.
  3. In a separate bowl, mix together the flour, xanthan gum, baking powder, and sea salt. If making a poppyseed version, add them here as well.
  4. Pour the dry mixture into the wet ingredients and mix until a mostly smooth batter forms. 
  5. Pour batter into the greased loaf tin. Bake for 45-50 minutes, or until a toothpick comes out clean. 
  6. While loaf is baking, prepare the glaze. In a bowl, stir together the monk fruit powdered sugar, lemon juice, and milk until smooth. Add milk of choice as needed to reach desired consistency (I like it on the thinner side). 
  7. Allow loaf to completely cool before transferring to a large plate and pouring the glaze over the top. For extra lemon flavor sprinkle with lemon zest. 


*To sub regular powdered sugar for the monk fruit, you typically need to double the amount. Therefore, you may need to double the lemon juice and add a bit more liquid to achieve desired consistency and flavor. 

Dairy Free, Dessert, Recipes, Snacks, Vegetarian


Jun 12, 2020

Gluten Free Lemon Loaf

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Sarah says:

    Mia can do no wrong!!! This perfectly hit the sweet craving without being too much. I love the fresh lemon flavor in summer ❤️????????

    Made mine with 1 C AP and 1 C buckwheat flour (because that’s all I had) and it turned out great!

  2. jane says:

    what size tin did you use?

  3. Taylor says:

    Sooooo delicious with clean ingredients!

  4. Kat says:

    Absolutely perfect! I’ve made these twice in the last week and have no intention of stopping. Thanks for sharing!❤️

  5. Nicole Tammaro says:

    Wow, thank you so much for this life changing recipe!! Lol. It is seriously amazing, really moist and awesome flavor. I’ve already made it twice!

    • Mia Zarlengo says:

      I’m so glad you loved it!! This is one of my all time faves- you’re inspiring me to make it again!! 🙂

  6. Sarah K says:

    I used egg replacer for mine and it turned out great! Whole loaf was gone in two days ;).

  7. Jordan says:

    This is the most delicious bread I’ve ever baked!! My husband and I are totally obsessed with adding the almond extract and poppy seeds. Thank you for creating such a yummy recipe!! Xxx

  8. Johanna says:

    Omg this loaf is so delicious! And the glaze on top is the perfect sweet touch

  9. Katie says:

    This is seriously the BEST lemon bread I’ve had, oh my goodness. I made my glaze extra thick and served as a “cake”!!

  10. Ashton says:

    Another favorite !!

  11. KJ says:

    What is you favorite GF flour for this recipie?

  12. Lindsey says:

    I tested this recipe to make for Easter this weekend and it is perfect. Not too sweet. Good consistency and delicious.

  13. olivia says:

    Is there anyway to make this vegan?? i really want to try it!

  14. Sam says:

    I used Bob’s RM cup for cup for this recipe and it turned out a bit gummy and lacking lemon flavour. Not sure what went wrong.

  15. Allison says:

    Hi! What do you think about subbing almond or coconut or even oat flour?

    • Mia Swinehart says:

      Hi! You will get a much different result as they don’t work the same as an all purpose flour blend! I wouldn’t recommend ever subbing all purpose for those flours in baking!

  16. Cara says:

    Which milk do you prefer in this?! Any particular brand/type (assuming unsweetened if using almond milk?)

    • Mia Swinehart says:

      Any type you have will work to be honest! I usually use malk or califia almond or oat milk but any that you have is fine!

  17. Sophia says:

    Love every single one of your recipes!! Mine turned out a little too dense/cakey — any idea why? Didn’t make any recipe subs. xx

    • Mia Swinehart says:

      Hi Sophia! Did your flour blend already contain xantham gum? If it does, just wanted to make sure you didn’t add any more to the batter! So sorry it didn’t work for you!

  18. Alaina says:

    Absolutely to die for! I added the poppy seeds and am so glad I did for that little extra POP! Even my non-GF friends loved it ❤️

  19. Lisa says:

    Hi Mia,

    Unfortunately we made this cake as my daughter is GF and dairy free but it came out awful. I followed the recipe meticulously and cannot sleuth why is was gummy, didn’t rise and was not sweet. I think you ought to check the recipe.

    A disappointment on our end.

    • Mia Swinehart says:

      Hi Lisa. I’m so sorry to hear that! Did your flour blend already contain xantham gum? If so, it’s important to not add any more or it will get gummy. I’ve made this a handful of times and I haven’t had that issue, but so sorry it didn’t work for you!

  20. sophia says:

    oh my!!! this is literally so good. being gluten and dairy free can be rough and repetitive sometimes but this loaf just made my entire week. it was so amazing and I knew I could trust Mia with an amazing recipe. thanks so much ❤️🥰🫶

  21. Nathalia says:

    Hi Mia!

    A have a question. Could this be made with almond or oat flour??

    Thanks! 🙂

  22. Alaina says:

    Made this for a second time and still so amazing!

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Simple. Attainable. Gathered Nutrition.