Zesty Gluten-Free Lemon Loaf: Pure Sunshine!

Enjoy a bright, zesty gluten-free lemon loaf made with fresh lemon juice and sugar for a delightful, moist treat.

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Prep Time 10

Cook Time 50

Total Time 1

Course Dessert

Cuisine American

Servings 10

Calories 350 kcal

Ingredients

1 cup sugar
3 large eggs (whisked)
10 tbsp milk (for dairy-free. use unsweetened almond milk or coconut milk)
10 tbsp unsalted butter (melted, sub ghee or Smart Balance butter for a dairy-free option)
¼ cup lemon juice (freshly squeezed)
½ tbsp lemon zest
1 tsp vanilla extract
1 ½ cups gluten-free all-purpose flour blend (with xanthan gum—I like Pillsbury gluten-free flour blend)
2 tsp baking powder
¼ tsp salt

Instructions

Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a large bowl, whisk sugar and eggs until light and frothy, about 1 minute.
Add milk, melted butter, fresh lemon juice, lemon zest, and vanilla extract to the egg mixture and whisk until smooth.
Add the gluten-free flour blend, baking powder, and salt. Gradually stir in the dry ingredients until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the icing, whisk powdered sugar, lemon juice, and salt until smooth. Drizzle over the cooled loaf.

Notes

- Ensure your gluten-free flour blend contains xanthan gum.
- Zest the lemon before juicing it for maximum flavor.
- Do not overmix the batter once flour is added.
- Cool the loaf completely before icing for best results.

Allergens: Eggs, Milk, Soybeans.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.