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
- Glass Mixing Bowls
- Lemon Juicer
- Zester
- Wire Cooling Rack
- Oven Mitt
- Loaf Pan
- Silicone Pastry Brush
- Parchment Paper
- Whisk
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.
Gluten Free Lemon Loaf
Ingredients
Lemon Loaf
- 210 grams Sugar
- 20 grams Lemon Zest (About 2 Lemons)
- 105 grams Softened Butter
- 215 grams Bob’s Red Mill 1-1 Gluten Free Flour
- 8 grams Baking Powder
- 1 pinch salt
- 2 eggs
- 1 splash Vanilla
- 24 grams Lemon Juice (About 2 Lemons)
- 120 grams Buttermilk
Lemon Simple Syrup
- 30 grams Icing Sugar
- 25 grams Lemon Juice
Lemon Glaze
- 120 grams Icing Sugar
- 10 grams Lemon Juice
- 15 grams Milk
Instructions
- Preheat oven to 350F
- In a large bowl, combine sugar and lemon zest together. Rub the sugar and zest together until it is aromatic and slightly yellow.210 grams Sugar, 20 grams Lemon Zest
- Whisk in the eggs until it is fluffy and doubled in size.2 eggs
- Add in softened butter, lemon juice, vanilla, and buttermilk.105 grams Softened Butter, 24 grams Lemon Juice, 120 grams Buttermilk, 1 splash Vanilla
- Add in the flour, salt and baking powder.215 grams Bob’s Red Mill 1-1 Gluten Free Flour, 8 grams Baking Powder, 1 pinch salt
- Continue mixing until there is now flour left. Put into a parchment paper lined loaf pan.
- Bake for 50 minutes until it a toothpick comes out clean.
- Once you pull it out of the oven, let it sit in the loaf pan for 15 minutes. Then pull the parchment paper and loaf out of the pan and put on a cooling rack.
Lemon Simple Syrup
- Combine sifted icing sugar and lemon juice together in a bowl. Stir to combine until all the sugar is dissolved.30 grams Icing Sugar, 25 grams Lemon Juice
- Brush the simple syrup onto the top of the lemon loaf while it is slightly still warm.
Lemon Glaze
- Once the loaf is fully cooled down, remove the parchment paper and put it on a serving plate.
- Combine sifted icing sugar, lemon juice and milk until it is a thicker smooth glaze.120 grams Icing Sugar, 10 grams Lemon Juice, 15 grams Milk
- Using a spoon, carefully put the glaze on top of the loaf until it is fully covered. When it drips down the edge of the loaf, that is perfectly fine.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
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