Experience the refreshing taste of a gluten free lemon loaf, a perfect blend of tangy citrus and sweet comfort. This delightful loaf features a moist and tender crumb, achieved with a one-one gluten free flour, fresh lemon juice and zest. Each bite bursts with vibrant lemon flavour, making it an ideal treat for breakfast, afternoon tea, or a light dessert. Finished with a simple lemon glaze, this loaf not only looks inviting but also promises a bright and uplifting taste experience that’s sure to please everyone, gluten free or not.

Lemony goodness

My first job was at Starbucks, working as a Barista. I remember the first time I tried their lemon loaf, and paired it with Kenya coffee blend for a coffee tasting to share with my fellow Baristas. This was the first coffee pairing that really showed me how food can enhance the flavour of a cup of coffee.

Their lemon loaf has a thicker icing, I instead added a glaze to make it less sweet. The loaf is perfect to eat on its own, with your morning coffee or tea, or for brunch. It is the perfect amount of sweetness, with zesty kick from the lemons.

Ingredients

This recipe uses ingredients most of us have in our pantries.

Bob’s Redmill 1-1 Gluten Free Flour
Lemons: These are the star of this dessert. You will use both the zest and the lemon juice to create a zesty lemon loaf.
Powdered Buttermilk: This is one ingredient that I used to shy away from with recipes because I didn’t want to purchase buttermilk when I just needed a little bit. I discovered buttermilk powder and I can mix some up whenever I need some. You add in the powder with water as per the package and you are ready to use it.
Baking Powder
Butter
Sugar
Eggs
Vanilla Bean Paste Or Vanilla Bean Extract
Salt

Tools

How to make this gluten free lemon loaf

The hardest part of making this loaf is zesting the lemons. You zest the lemons, and rub the zest with sugar between your fingers. This brings out the natural oils in the lemon zest and creates such as beautiful smell, and enhanced flavour when it bakes.

Next you will add in your eggs and lemon juice, and hand whisk everything together. You could use a stand mixer, however, you do not have to whisk for long, I find it easier to do it by hand. You will want the mixture to be lighter and fluffier than when you started whisking.

After that is completed, you will add in the rest of the ingredients. That’s it! Then you will bake it. Once it has cooled down, you will brush the lemon sugar syrup over the top, and then add the glaze on top of that.

Storing

I love eating this lemon loaf when it is slightly warm still. However, as the loaf sits and becomes room temperature the lemon flavour increases.

It is best to eat this loaf the first day, and IF you have any left overs, I would wrap up the loaf and put it in an airtight container. This loaf should last for 3-5 days.

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