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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.