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!
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!
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
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Description
Gluten free and dairy free easy lemon loaf with a simple lemon powdered sugar glaze!
Ingredients
- 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 have not tried this with any other flours)
- 1 tsp xanthan gum (omit if your flour blend contains it)
- 1 tsp baking powder
- 1/2 tsp sea salt
For the glaze:
- 1/2 cup monk fruit powdered sugar (*see note for regular powdered sugar)
- 1 tbsp lemon juice
- 2–4 tbsp milk of choice
Instructions
- Preheat oven to 350°F and grease a loaf tin.
- In a large bowl, whisk together the eggs, maple syrup, almond milk, coconut oil, lemon juice and zest, and vanilla until smooth.
- In a separate bowl, mix together the flour, xantham gum, baking powder, and sea salt.
- Pour the dry mixture into the wet ingredients and mix until a mostly smooth batter forms.
- Pour batter into the greased loaf tin. Bake for 45-50 minutes, or until a toothpick comes out clean.
- 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).
- 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.
Notes
*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.
Sarah
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!
★★★★★
Mia Zarlengo
You are so sweet! Thank you do much Sarah! I’m glad it worked with your subs 🙂
jane
what size tin did you use?
Mia Zarlengo
A standard loaf tin! I believe it’s 8.5 x 4.5”
Taylor
Sooooo delicious with clean ingredients!
★★★★★
Kat
Absolutely perfect! I’ve made these twice in the last week and have no intention of stopping. Thanks for sharing!❤️
Nicole Tammaro
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
I’m so glad you loved it!! This is one of my all time faves- you’re inspiring me to make it again!! 🙂
Sarah K
I used egg replacer for mine and it turned out great! Whole loaf was gone in two days ;).
Jordan
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
★★★★★
Johanna
Omg this loaf is so delicious! And the glaze on top is the perfect sweet touch
★★★★★
Katie
This is seriously the BEST lemon bread I’ve had, oh my goodness. I made my glaze extra thick and served as a “cake”!!
★★★★★
Ashton
Another favorite !!
★★★★★
KJ
What is you favorite GF flour for this recipie?
Mia Zarlengo
Cup 4 Cup or bob’s red mill (the blue bag not the red!)
Lindsey
I tested this recipe to make for Easter this weekend and it is perfect. Not too sweet. Good consistency and delicious.
★★★★★