There’s something special about the glow of late autumn sunlight, the kind that filters through kitchen windows while a loaf bakes quietly in the oven. That’s where my gluten-free lemon loaf cake begins. I’m Matteo Romano, and I created this recipe out of a deep craving for the simple things: bright citrus, a moist crumb, and a slice of comfort that fits with my gluten-free lifestyle. This isn’t just a cake, it’s a memory wrapped in lemon zest. When I transitioned to gluten-free cooking, I feared baked goods would never taste the same. But this lemon loaf changed that.
Whether you’re a seasoned home baker or just learning to love your oven, this cake delivers. It’s tender, zesty, and perfect for everything from holiday brunch to meal prep for the week. And the best part? You won’t need fancy ingredients, just real food and fresh lemons.
Gluten-Free Lemon Loaf Cake
Equipment
- Loaf Pan
- mixing bowls
- whisk
- parchment paper
- wire rack
Ingredients
Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup plain yogurt or dairy-free alternative
- 3/4 cup granulated sugar
- 1/2 cup light olive oil
- 3 large eggs
- 1 tbsp lemon zest from about 2 lemons
- 1/4 cup fresh lemon juice
- 1 tsp pure vanilla extract
Optional Lemon Glaze
- 1/2 cup powdered sugar
- 1–2 tbsp fresh lemon juice adjust for consistency
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the yogurt, sugar, and eggs until smooth. Add the oil, lemon juice, zest, and vanilla. Whisk until well combined.
- Pour the dry ingredients into the wet mixture and stir until just combined. Don’t overmix.
- Pour the batter into the prepared loaf pan. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then remove and cool completely on a wire rack. Mix glaze ingredients and drizzle over cooled loaf.
Notes
Ingredients You’ll Need
The ingredients for this gluten-free lemon loaf cake are simple, pantry-friendly, and nourishing. Here’s what you’ll need:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup plain yogurt or dairy-free alternative
- ¾ cup granulated sugar
- ½ cup light olive oil
- 3 large eggs
- 1 tbsp lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 tsp pure vanilla extract
Optional Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tbsp fresh lemon juice
This is a beautifully balanced recipe, much like my gluten-free banana bread, moist but not heavy, sweet but not cloying. Every bite should leave you wanting just one more slice.
How to Make Gluten-Free Lemon Loaf Cake (Step-by-Step)
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients
In a large bowl, whisk together the yogurt, sugar, and eggs until smooth. Add the oil, lemon juice, zest, and vanilla. Whisk until well combined.
4. Combine and Stir
Add the dry ingredients into the wet mixture and stir until just combined. Don’t overmix—this helps keep your loaf tender.
5. Bake
Pour the batter into the prepared loaf pan. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and Glaze
Let the loaf cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack. For the glaze, mix powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
Tips for a Perfect Gluten-Free Lemon Loaf Cake
Use Room Temperature Ingredients
Room temp yogurt and eggs help the batter blend smoothly and evenly.
Don’t Skip the Zest
The zest brings depth of lemon flavor without extra acidity.
Choose the Right Flour Blend
Pick a quality gluten-free all-purpose flour that already includes a binder like xanthan gum. It creates structure and bounce, no dry, crumbly results.
Measure Carefully
Spoon flour into your measuring cup and level it. Packing flour leads to dense bakes.
Let it Rest Before Slicing
Once baked and glazed, allow the loaf to cool completely for clean, beautiful slices.
Want another citrus dessert option? Try my gluten-free blueberry coffee cake, a lovely breakfast treat.
Variations to Try
There are so many ways to enjoy and adapt this gluten-free lemon loaf cake. Here are a few of my favorites:
Dairy-Free
Use coconut yogurt or almond yogurt, and substitute olive oil with avocado oil. The result is just as moist and satisfying.
With Poppy Seeds
Fold 1 tbsp poppy seeds into the batter for a lemon-poppy loaf—an elegant brunch option.
Streusel Topping
Before baking, sprinkle the top with a mix of almond flour, coconut sugar, and a bit of coconut oil. You’ll get a lovely crunch, like on my gluten-free carrot cake.
Double Lemon Glaze
Add a second drizzle after the first layer sets for a more intense lemony punch.
Blueberry Boost
Fold in ½ cup of fresh blueberries for a flavor twist similar to my mini gluten-free apple muffins.
This recipe is all about ease and flexibility. You don’t need perfection, just good ingredients and a willingness to bake from the heart.
Storage & Make-Ahead Tips
Counter: Store your cooled loaf in an airtight container for up to 3 days. It stays moist and flavorful.
Fridge: If your home is warm, refrigerate it for up to 5 days. Bring to room temp before serving.
Freezer: Slice the loaf and wrap each slice in parchment, then store in a freezer bag. It keeps for up to 2 months.
To reheat, warm slices in a toaster oven or microwave. A little steam revives the crumb, just like in my no-fail gluten-free brownies.
FAQs About Gluten-Free Lemon Loaf Cake
What flour is best for this recipe?
A gluten-free all-purpose blend with xanthan gum works best. Avoid single flours like almond or rice flour alone.
Can I make this vegan?
Yes! Use dairy-free yogurt and replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg). The texture will be slightly denser.
How do I keep the loaf from cracking on top?
Some cracking is normal in quick breads. For a smoother top, don’t overfill the pan and avoid overmixing.
Can I use bottled lemon juice?
Fresh is best. Bottled juice lacks the brightness and depth of real lemons. The zest also makes a big difference.
Why You’ll Love This Loaf Again and Again
This gluten-free lemon loaf cake is the kind of recipe that becomes tradition. It’s just the right balance of comfort and refreshment. The citrus keeps it light, while the tender crumb makes it feel like a proper treat. If you love this kind of simple, soul-satisfying bake, I recommend also trying my easy gluten-free cupcakes with buttercream frosting or gluten-free cheesecake bites.
And if you’re craving a cookie to go with that tea? These vegan gluten-free chocolate chip cookies are always a win.
So preheat your oven, zest a couple of lemons, and bake this cake. One slice and you’ll see, it’s not just gluten-free. It’s joyfully, beautifully good.