Name: Gluten-Free Lemon Loaf with Glaze
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 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

Why Make This Recipe

This Gluten-Free Lemon Loaf with Glaze is a delightful treat that everyone can enjoy, regardless of dietary restrictions. It is light, refreshing, and bursting with citrus flavor. Perfect for breakfast, a snack, or dessert, this lemon loaf is not only gluten-free but also dairy-free, making it suitable for those with lactose intolerance. The glaze adds a sweet and tangy finish, making every bite delicious.

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How to Make Gluten-Free Lemon Loaf with Glaze

Ingredients

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

Preheat the oven to 350°F. Line the bottom of a 9 x 4-inch loaf pan with parchment paper.
In a medium bowl, mix together the gluten-free flour, cornstarch, baking powder, and salt. Set aside.
Mix 1 tablespoon of apple cider vinegar and enough almond milk to make 2/3 cup. This is your "buttermilk." Let it sit for a moment.
Use a zester or grater to zest one lemon, avoiding the bitter white part. You should have about 2 tablespoons of zest. If not, zest another lemon. Set aside.
Juice the lemon and set aside about 3 tablespoons of juice.
In a large bowl, whisk together the eggs, sugar, almond milk mixture, lemon zest, 1 tablespoon of lemon juice, and lemon extract until well combined.
Mix in the avocado oil, followed by the flour mixture until just combined.
Pour the batter into the prepared loaf pan and bake for 60-65 minutes or until a toothpick comes out clean.
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the glaze, mix 1 cup of powdered sugar with 1-2 tablespoons of lemon juice. Adjust the amount of juice to achieve your desired glaze thickness. Spread the glaze over the cooled loaf.

How to Serve Gluten-Free Lemon Loaf with Glaze

Serve your Gluten-Free Lemon Loaf at room temperature or slightly chilled. It’s lovely on its own, but you can also enjoy it with a cup of tea or coffee. Slice it into thick pieces and drizzle with extra glaze for a beautiful presentation.

How to Store Gluten-Free Lemon Loaf with Glaze

Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can store it in the refrigerator for about a week. You can also freeze the loaf by wrapping it tightly in plastic wrap and placing it in a freezer bag. It should last up to 2 months in the freezer.

Tips to Make Gluten-Free Lemon Loaf with Glaze

Ensure your gluten-free flour mix is fresh and stored properly to avoid any off flavors.
Be careful when zesting the lemon to avoid the bitter white pith.
Adjust the glaze thickness to your liking; thinner for a drizzle or thicker for a more substantial topping.
Test the doneness of the loaf with a toothpick. It should come out clean when the loaf is fully cooked.

Variation

You can add poppy seeds to the batter for a nice crunch and added flavor. About 2 tablespoons will complement the lemon nicely. Alternatively, consider adding fresh blueberries or raspberries for a fruity twist.

FAQs

1. Can I use regular flour instead of gluten-free flour?
Yes, if you don’t need it to be gluten-free, you can use all-purpose flour in the same quantity.

2. How can I make this recipe vegan?
You can replace the eggs with a vegan substitute, like flax eggs or applesauce, and use plant-based yogurt for the buttermilk.

3. Can I make this loaf ahead of time?
Absolutely! You can make this loaf a day or two in advance. Just store it properly to keep it fresh.