Gluten-Free Lemon Loaf (Dairy-Free)

This gluten-free lemon loaf has a moist cake-like texture, bursting with a sweet lemon flavor and topped with a fresh homemade lemon glaze. Quick and easy to make, this is hands down the BEST lemon bread recipe you will ever make!

What makes this gluten free lemon loaf great? It has a real lemon flavor, similar to the all-time favorite Starbucks lemon loaf. It has a delicate crumb and moist texture which is perfect to serve as a dessert with afternoon tea. I love serving this bread for Spring and Summer holidays or brunch. It's such a great recipe, your guests will be begging for you to share!

Gluten-Free Lemon Bread Ingredients

This is the perfect gluten-free lemon loaf recipe, made with simple ingredients you can feel good about. To save on calories, feel free to skip the lemon glaze at the end. 

• Gluten-Free Flour: My favorite gluten-free flour blend to use is Bob's Red Mill 1 to 1 Gluten-Free Flour.
• Gluten-Free Almond Flour: A little almond flour helps provide the soft cake-like texture of the bread.
• Yogurt: The yogurt in this recipe helps keep this bread moist. You can use any kind of plain regular yogurt including greek yogurt or dairy-free options like coconut or almond.
• Sugar: The white sugar in this recipe helps sweeten the bread.
• Oil: Using neutral-tasting oil such as refined coconut oil will help produce the best results. You can always substitute melted butter or ghee. My preferred oil is Nutiva’s Butter Flavored Coconut Oil.
• Eggs: The eggs in this recipe are the binding agents that help the bread to rise.
• Vanilla Extract: Use a high-quality vanilla extract for best results.
• Lemon Extract: Choosing a high-quality lemon extract is a game-changer giving this bread a bright lemon flavor. My favorite brand to use is: Simply Organics lemon extract. It's made with lemon oil, giving this bread a fresh lemon flavor without a "chemical" taste. Please note that not all brands are created equal and you can alter the amount to your liking.
• Baking Soda: This helps give the bread a lift, reacting with the fresh lemon juice.
• Baking Powder: Baking powder is essential for the best rise and texture.
• Salt: Helps bring out the sweetness in the bread.
• Fresh Lemon Juice and Zest: The fresh lemon zest and lemon juice give this recipe a rich lemon flavor.
• Powdered Sugar: The powdered sugar is the base of the simple glaze to pour over the loaf, prior to serving.

How to Make Gluten-Free Lemon Bread

This easy recipe is best served 24 hours later. Make this bread a day in advance and glaze right before serving.

1. Preheat the oven to 350° and grease an 8x4 or 9x5 inch loaf pan. Set the pan aside.
2. Whisk the dry ingredients in a medium-size bowl, then set the bowl aside.
3. In a large bowl or KitchenAid mixer, add the two large eggs and beat until frothy, around 1-2 minutes.
4. Next, add the sugar, yogurt, oil, lemon juice, zest, lemon extract, and vanilla extract to a large mixing bowl. Mix until combined.
5. Slowly pour the dry ingredients into the wet ingredients. Continue to mix for 1 minute.
6. Pour the batter into the prepared loaf pan. Bake for 45-50 minutes or until the toothpick comes out clean from the center of the loaf. The loaf will be a golden brown color.
7. Remove the loaf from the oven and let it sit in the pan for 10 minutes. Then remove the bread from the pan and place it on a wire rack for 1-2 hours. Allow the bread to completely cool before adding the glaze.
8. Add the lemon glaze and serve!
9. Store the unglazed bread at room temperature wrapped in aluminum foil, or any leftover glazed bread in an airtight container for 3 days.

Tips For The Best Lemon Bread

1. Serve the next day. This gluten-free lemon loaf cake has a very moist crumb that tenderizes even further overnight. I recommend making this bread the day before your event.
2. Glaze prior to guest arriving. You will want to store the bread tightly in tin foil overnight. To avoid the glaze from smearing, apply lemon glaze prior to guests arriving.
3. Use an 8x4 pan for a taller loaf. I love using a small loaf pan, such as an 8x4, to give this bread more height.
4. Watch the bake time: You want to make sure the loaf bakes all the way through, but not all ovens are created equal, therefore check the bread at around 45 minutes. The loaf should be a golden brown color when ready.

For More Tasty Bread Recipes Click The Links Below

• Gluten-Free Walnut Date Loaf (Dairy-Free)
• Gluten-Free Banana Bread (Dairy-Free)
• The Best Gluten-Free Pumpkin Bread
• Gluten-Free Cranberry Orange Bread (Dairy-Free)
• Gluten-Free Orange Cardamom Bread
• Gluten-Free Irish Soda Bread (Vegan Option)

Recipe

Gluten-Free Lemon Loaf (Dairy-Free)

Recipe Author : Rebecca Taig

Diet :Gluten Free, Low Lactose

Gluten-Free and Dairy-free Lemon Loaf. This ultra-moist cake-like bread is bursting with a sweet lemon flavor and topped with a fresh lemon glaze.

5 from 1 vote

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Course Breads

Cuisine American

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 10 people

Calories 280 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

Wet Ingredients

• ▢ 2 large eggs
• ▢ ¾ cup sugar
• ▢ ½ cup yogurt
• ▢ ¼ cup coconut oil or unsalted butter, melted
• ▢ 3 tablespoons fresh lemon juice
• ▢ finely grated zest of 1 lemon
• ▢ 2-3 teaspoons lemon oil extract (adjust to liking)
• ▢ 1 teaspoon vanilla

Dry Ingredients

• ▢ 1 cup gluten-free baking flour (136g)
• ▢ 1 cup almond flour (100g)
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt

Lemon Icing

• ▢ 1 cup powdered sugar
• ▢ 2-3 tablespoons fresh lemon juice
• ▢ 1 teaspoon lemon zest
• ▢ ½ teaspoon lemon extract

Instructions

 

• Preheat the oven to 350° and grease an 8x4 or 9x5 inch loaf pan. Set the pan aside.
• Whisk the dry ingredients in a medium-size bowl, then set the bowl aside.
• In a large bowl or KitchenAid mixer, add the two large eggs and beat until frothy, around 1-2 minutes.
• Next, add the sugar, yogurt, oil, lemon juice, zest, lemon extract, and vanilla extract to a large mixing bowl. Mix until combined.
• Slowly add the dry ingredients into the wet ingredients. Continue to mix for 1 minute.
• Pour the batter into the prepared loaf pan. Bake for 45-50 minutes or until the toothpick comes out clean from the center of the loaf. The loaf will be a golden brown color.
• Remove the loaf from the oven and let it sit in the pan for 10 minutes. Then remove the bread from the pan and place it on a wire rack for 1-2 hours. Allow the bread to completely cool before adding the glaze.
• Add the lemon glaze and serve! Store in an airtight container at room temperature or wrap the bread in aluminum foil.

Instructions for Lemon Glaze

• In a small bowl, stir together the powdered sugar, lemon juice, lemon zest, and lemon extract.

  Pour the glaze on top of the loaf and carefully spread it with the back of a spoon. Allow 5 minutes for the glaze to harden. Serve immediately.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 40gProtein: 5gFat: 13gSaturated Fat: 6gTrans Fat: 1gCholesterol: 39mgSodium: 192mgPotassium: 122mgFiber: 2gSugar: 28gVitamin A: 67IUVitamin C: 3mgCalcium: 87mgIron: 1mg

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