Ever smelt the refreshing zing of lemons wafting through your kitchen?
There’s something magical about a Gluten-Free Lemon Loaf with Glaze (Dairy-Free) that just screams sunshine and smiles. It’s the kind of recipe that not only brightens your day but fills your home with a cheerful aroma. This loaf is wonderfully moist and bursting with bright lemon flavor, making it perfect for brunch, dessert, or whenever you need a citrusy pick-me-up. Plus, it’s super easy with minimal cleanup—which, let’s be honest, is a huge win in any baking adventure!
Why Make This Recipe
If you’re still on the fence about whether to whip up this loaf, here are a few yummy reasons to dive in:
- Simple Ingredients: No need to hunt for elusive items; you likely have a bit of everything at home!
- Family-Friendly: Kids and adults alike will be asking for seconds (or thirds). Seriously, who can say no to lemony goodness?
- Great for Any Occasion: Birthdays, brunches, or just because you want to treat yourself. No judgment here! 😉
Ingredients
You don’t need fancy stuff — just these basics!
- 1 ¼ cups gluten-free flour mix
- ¼ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon apple cider vinegar
- ⅔ cup unsweetened almond milk (less 1 tablespoon)
- 4 eggs
- 1 cup sugar
- 1 lemon (for zest & juice)
- 2 teaspoons lemon extract
- ½ cup avocado oil or refined coconut oil, melted
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
Directions
Let’s get baking! Follow these simple steps:
- Preheat your oven to 350°F (175°C) and line a 9 x 4-inch loaf pan with parchment paper.
- In a medium bowl, mix together gluten-free flour, cornstarch, baking powder, and salt. Set aside.
- In a separate bowl, combine 1 tablespoon of apple cider vinegar with enough almond milk to make ⅔ cup. Let it sit — this is your faux "buttermilk."
- Zest your lemon using a grater, avoiding the bitter white part. You need about 2 tablespoons of zest.
- Juice the lemon, aiming for around 3 tablespoons. A hand juicer makes this super easy!
- In a large bowl, whisk together eggs, sugar, almond milk mixture, lemon zest, 1 tablespoon of lemon juice, and lemon extract until well combined.
- Mix in the avocado oil.
- Gradually fold in the flour mixture until just combined.
- Pour the batter into the prepared loaf pan. Bake for 60-65 minutes. Toothpick test, folks; it should come out clean!
- Cool in the pan for 10 minutes, then remove and peel away the parchment. Cool completely on a wire rack.
- For the glaze, mix 1 cup powdered sugar with 1-2 tablespoons of lemon juice to your desired consistency. Pour that glossy goodness over the cooled loaf!
How to Make Gluten-Free Lemon Loaf with Glaze (Dairy-Free) (Overview)
Here’s the scoop in a breeze! Start by mixing your dry ingredients while you whip up a tangy buttermilk. Zest and juice your lemon to infuse that refreshing flavor. Next, blend your wet ingredients with the lemony mix and fold in the flour. Pour the batter into your pan and bake until golden. Cool, glaze, and voilà! Enjoy that slice of sunshine! 🍋
Pro tip: Don’t skip the zest — it’s the secret ingredient to elevate those lemon vibes!
How to Serve Gluten-Free Lemon Loaf with Glaze (Dairy-Free)
Serve this loaf sliced and fresh. Pair it with a hot cup of tea or coffee for that cozy feel. Enjoy the golden crust, the moist freshness, and the sweet glaze that just shines. You might want to sprinkle a few lemon slices or fresh berries on the side for an extra pop of color—because presentation is half the treat!
How to Store Gluten-Free Lemon Loaf with Glaze (Dairy-Free)
This delightful loaf sticks around for about 4-5 days in the fridge. Just wrap it in plastic wrap to keep it fresh. You can also freeze it for up to 3 months — slice it first for easy grab-and-go pieces! To reheat, pop a slice in the microwave for about 10-15 seconds, and you’ve got a fresh treat ready to go!
Tips to Make Gluten-Free Lemon Loaf with Glaze (Dairy-Free)
- Timing is Key: Let the loaf cool completely before glazing — otherwise, it just melts into a sugary puddle!
- Egg Substitute: If you need a vegan option, replace eggs with flaxseed meal (1 tablespoon flax with 3 tablespoons water = 1 egg).
- Oil Choices: You can switch avocado oil for melted coconut oil or even your favorite neutral oil!
- Zest Levels: You can zest two lemons if you really want a punchy flavor; it’s hard to overdo it with lemons!
Variation
Feeling adventurous? Toss in a handful of poppy seeds for added texture, or even some blueberries for a fruity twist. You can also experiment with orange juice and zest instead of lemon for a fun change!
FAQs
Can I make this lemon loaf vegan?
Absolutely! Use a flax egg in place of the eggs, and you’re golden!
How do I make the loaf less sweet?
Feel free to cut back on the sugar by a little; it works just fine, especially if you love that lemon tartness!
Can I use almond flour instead of gluten-free flour mix?
Almond flour doesn’t always swap well in baking, but if you want to try, check ratios because you may need to alter other ingredients!
📌 Pin this recipe for your next cozy dinner night!
Gluten-Free Lemon Loaf with Glaze
Ingredients
Dry Ingredients
- 1 ¼ cups gluten-free flour mix
- ¼ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 tablespoon apple cider vinegar
- ⅔ cup unsweetened almond milk (less 1 tablespoon) Combine with vinegar for faux buttermilk.
- 4 pieces eggs Can substitute with 1 tablespoon flaxseed meal + 3 tablespoons water per egg for vegan option.
- 1 cup sugar
- 1 piece lemon (for zest & juice) Need about 2 tablespoons of zest and around 3 tablespoons of juice.
- 2 teaspoons lemon extract
- ½ cup avocado oil or refined coconut oil, melted Can use other neutral oils if preferred.
For the Glaze
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice Adjust for desired consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9 x 4-inch loaf pan with parchment paper.
- In a medium bowl, mix together gluten-free flour, cornstarch, baking powder, and salt. Set aside.
- In a separate bowl, combine 1 tablespoon of apple cider vinegar with enough almond milk to make ⅔ cup. Let it sit — this is your faux 'buttermilk.'
- Zest your lemon using a grater, avoiding the bitter white part. You need about 2 tablespoons of zest.
- Juice the lemon, aiming for around 3 tablespoons.
Mixing Ingredients
- In a large bowl, whisk together eggs, sugar, almond milk mixture, lemon zest, 1 tablespoon of lemon juice, and lemon extract until well combined.
- Mix in the avocado oil.
- Gradually fold in the flour mixture until just combined.
Baking
- Pour the batter into the prepared loaf pan. Bake for 60-65 minutes. Use a toothpick to test; it should come out clean.
- Cool in the pan for 10 minutes, then remove and peel away the parchment. Cool completely on a wire rack.
- For the glaze, mix 1 cup powdered sugar with 1-2 tablespoons of lemon juice to your desired consistency. Pour over the cooled loaf.
Notes
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