Gluten-Free Lemon Loaf with Glaze
This gluten-free lemon loaf is moist, bursting with bright lemon flavor, and topped with a luscious glaze, making it perfect for any occasion.
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
Serve sliced and fresh. Pairs well with tea or coffee. Store wrapped in plastic wrap in the fridge for 4-5 days or freeze for up to 3 months. Reheat in the microwave for 10-15 seconds.