Gluten-Free Lemon Loaf Cake
This gluten-free lemon loaf cake is tender, zesty, and made with simple, real ingredients. A perfect everyday cake that suits holiday brunches or weekly meal prep. Created by Matteo Romano, it brings together the brightness of lemon with a moist, gluten-free crumb.
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 9x5-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
Use room temperature ingredients for best results. For a variation, fold in poppy seeds or blueberries, or try a double glaze. Store at room temp, in the fridge, or freeze slices for later.
Tried this recipe?Let us know how it was!