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Gluten-Free Lemon Loaf with Lemon Glaze

Delightful Gluten-Free Lemon Loaf with Tangy Lemon Glaze

A delicious Gluten-Free Lemon Loaf with Lemon Glaze that is sweet, moist, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Gluten-Free
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 2 cups Gluten-Free Flour Use a high-quality blend like Pamela’s Artisan Blend.
  • 1 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1 pinch Salt Balances sweetness.
  • 1/3 cup Lemon Juice Freshly squeezed.
  • 1 cup Almond Milk Can substitute with oat or cashew milk.
  • 1/3 cup Coconut Oil Or dairy butter for non-dairy diets.
  • 1 tablespoon Cornstarch Arrowroot powder can work as a substitute.
For the Lemon Glaze
  • 1 cup Powdered Sugar
  • 2 tablespoons Lemon Juice Freshly squeezed.

Equipment

  • Loaf Pan
  • Mixing bowls
  • whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it.
  2. In a large mixing bowl, whisk together gluten-free flour, granulated sugar, baking powder, and salt.
  3. In another bowl, combine lemon juice, almond milk, and melted coconut oil; whisk until blended.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined.
  5. Pour batter into the loaf pan, smoothing the top, and bake for 60 minutes.
  6. Check doneness with a toothpick; bake additional 5 minutes if needed.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. For the glaze, whisk powdered sugar and lemon juice until smooth.
  9. Drizzle the glaze over the cooled loaf and let it set before slicing.

Nutrition

Serving: 1sliceCalories: 190kcalCarbohydrates: 34gProtein: 2gFat: 7gSaturated Fat: 6gMonounsaturated Fat: 1gSodium: 150mgPotassium: 80mgFiber: 1gSugar: 15gVitamin C: 20mgCalcium: 3mgIron: 4mg

Notes

Store wrapped for up to 3 days or freeze individual slices for up to 3 months.

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