Gluten-Free Lemon Loaf with Glaze
A moist, zesty gluten-free lemon loaf that pairs perfectly with tea or coffee and topped with a sweet glaze.
Ingredients
For the Lemon Loaf
- 2 cups gluten-free all-purpose flour Ensure it is certified gluten-free
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup dairy-free yogurt
- ½ cup almond milk or any dairy-free milk
- ⅓ cup lemon juice freshly squeezed is best
- 1 piece lemon zest Zest of one lemon
- ¼ cup vegetable oil
- 3 large eggs
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and salt.
- In a separate bowl, mix the dairy-free yogurt, almond milk, lemon juice, lemon zest, vegetable oil, and eggs. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until combined.
Baking
- Pour the batter into a greased loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Glazing
- While the loaf is baking, whisk powdered sugar and lemon juice together until smooth.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack.
- Drizzle the glaze over the cooled loaf.
Notes
For best flavor, use fresh eggs and lemon juice. Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Can be frozen for up to three months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 10g
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