Moist Gluten Free Lemon Loaf

This gluten free lemon loaf has a tender, buttery crumb and a bright pop of citrus in every bite. It comes together with simple pantry ingredients and a handful of fresh lemons.

Whether you need a reliable breakfast slice or an afternoon pick-me-up, this loaf delivers. The tangy glaze on top seals in moisture and gives it that just-baked bakery look with very little effort.

What Makes This Loaf So Good

The texture is unlike many gluten free baked goods. Creamy yogurt and melted butter keep it soft for days, so you don’t get that dry, crumbly bite that store-bought versions sometimes have.

Real lemon zest does the heavy lifting for flavor. You get that sunny, fragrant hit without any artificial taste, and the glaze balances the tartness with just the right amount of sweetness.

Ingredients

• 2 cups (280g) gluten free all-purpose flour blend: one that contains xanthan gum keeps the loaf from falling apart
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature
• 1/2 cup (120g) plain whole-milk yogurt, at room temperature: sour cream works too
• 1/4 cup (60ml) fresh lemon juice
• 2 tbsp lemon zest: from about 2 large lemons
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• For the glaze:
• 1 cup (120g) powdered sugar
• 2 to 3 tbsp fresh lemon juice

Variations / Substitutions

• Poppy seed loaf: stir 2 tbsp poppy seeds into the dry ingredients for a little crunch
• Dairy free: swap the butter for a neutral oil and use a thick plant-based yogurt
• Lime version: replace the lemon juice and zest with the same amounts of fresh lime
• Lemon blueberry: Gently fold 1 cup fresh blueberries into the batter right before baking

For a chocolate spin, check out our Gluten Free Chocolate Loaf.

How To Make Gluten Free Lemon Loaf

Step 1: Mix the Wet Ingredients

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan, then line it with parchment paper. In a large bowl, whisk together the 1 cup sugar, 2 eggs, 1/2 cup melted butter, 1/2 cup yogurt, 1/4 cup lemon juice, 2 tbsp lemon zest, and 1 tsp vanilla until smooth.

The mixture will look pale and a little glossy. Take a second to scrape down the sides with a spatula so no streaks of fat or egg white hide at the bottom.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk the 2 cups gluten free flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt together. Stir gently for about 30 seconds until everything is evenly distributed.

You want the dry blend to look uniform with no visible clumps of leavening. If your flour blend feels clumpy from the bag, sift it first.

Step 3: Fold the Batter

Pour the dry ingredients into the bowl of wet ingredients all at once. Use a rubber spatula to fold them together with a light hand, turning the bowl as you go, just until the last streak of flour disappears.

The batter will be thick but still slowly slide off the spatula. Stop mixing the second it comes together. Overworking gluten free batter can make the loaf dense and gummy.

Step 4: Bake the Loaf

Scrape the batter into the prepared loaf pan and smooth the top into an even layer. Bake on the center rack for 50 to 55 minutes, until the top is deep golden and a toothpick inserted in the middle comes out clean or with a few moist crumbs.

Around the 45-minute mark, check the color. If the top is browning too fast, tent it loosely with foil. The loaf is done when it springs back lightly when you press the center.

Step 5: Glaze and Slice

Let the loaf cool in the pan for 10 minutes, then lift it out and transfer to a wire rack to cool completely. While it cools, whisk the 1 cup powdered sugar with 2 tbsp lemon juice until smooth, adding the last tablespoon of juice a few drops at a time if you want a thinner glaze.

Once the loaf is completely cool, pour the glaze over the top and let it set for a few minutes. Slice and serve at room temperature, the crumb will be soft and flecked with yellow zest.

Tips for a Great Lemon Loaf

• Rub the lemon zest into the sugar with your fingertips for about 30 seconds before adding the wet ingredients. This releases the oils and amps up the lemon flavor.
• Weigh your gluten free flour with a scale if you can. Different blends pack differently, and even a little extra can dry out the loaf.
• If you forget to bring the eggs and yogurt to room temperature, set them on the counter for 30 minutes or place the eggs in a bowl of warm water for 5 minutes.
• A light hand really matters when you fold the batter. Treat it like a muffin batter, not a bread dough.

Bake times by pan size, until a toothpick comes out clean or the loaf reads 200-205°F (93-96°C) in the center.

Storing Leftovers

• Counter: keep the loaf in an airtight container at room temperature for up to 3 days. Unglazed slices stay moist a little longer.
• Refrigerator: store in a sealed container for up to 5 days. The glaze may soften slightly but the texture holds.
• Freezer: wrap the cooled unglazed loaf tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight at room temperature and glaze before serving.

What To Serve With Gluten Free Lemon Loaf

A thick slice of this loaf is lovely with a cup of Earl Grey tea, the bergamot notes play well with the lemon. For a light dessert, plate it with a handful of fresh raspberries and a spoonful of lightly sweetened whipped cream. The berries add a tartness that cuts through the sweet glaze.

Frequently Asked Questions

My loaf came out gummy in the center, what happened?

This is usually from overmixing the batter or using a gluten free flour that lacks xanthan gum. Stir just until the ingredients come together.

Can I make this loaf with a sugar substitute?

You can use a granulated sugar replacement that measures 1:1, but the texture will be slightly more dense and the browning won’t be as deep. The glaze won’t set the same way with a powdered substitute.

Why did my loaf sink after baking?

A sudden drop in oven temperature or opening the door too early can cause sinking. Make sure your oven is fully preheated and avoid checking the loaf before the 45-minute mark.

Do I really need room temperature eggs and yogurt?

Yes, it helps the batter emulsify properly. Cold ingredients can cause the melted butter to seize, leading to an uneven crumb.

Gluten Free Lemon Loaf Recipe

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 390

Ingredients Method Notes

Ingredients

  

• 2 cups (280g) gluten free all-purpose flour blend
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted
• 2 large eggs, at room temperature
• 1/2 cup (120g) plain whole-milk yogurt, at room temperature
• 1/4 cup (60ml) fresh lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup (120g) powdered sugar
• 2 to 3 tbsp fresh lemon juice (for glaze)

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment. Whisk sugar, eggs, melted butter, yogurt, 1/4 cup lemon juice, lemon zest, and vanilla until smooth.
2. In another bowl, whisk together the gluten free flour, baking powder, baking soda, and salt.
3. Fold the dry ingredients into the wet ingredients with a spatula just until no flour streaks remain. Do not overmix.
4. Pour the batter into the prepared pan and smooth the top. Bake for 50-55 minutes until deep golden and a toothpick comes out clean. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
5. Whisk the powdered sugar with 2 tbsp lemon juice, adding more juice a few drops at a time for desired consistency. Pour the glaze over the completely cooled loaf, let set, then slice.

Notes

Let the loaf cool fully before glazing or the glaze will melt and soak in. If you want a thinner loaf or more servings, this batter also works in a standard 8×4-inch pan (add 5-10 minutes to the bake time).