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Gluten Free Lemon Loaf

Gluten Free Lemon Loaf Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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 9x5-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 8x4-inch pan (add 5-10 minutes to the bake time).