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Gluten-Free Lemon Loaf with Lemon Glaze (Dairy-Free) Recipe

Gluten-Free Lemon Loaf with Lemon Glaze (Dairy-Free) Recipe
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★★★★★

5.3 from 20 reviews

A moist and flavorful gluten-free lemon loaf made with dairy-free ingredients, featuring a zesty lemon glaze. Perfect for a refreshing dessert or a delightful snack, this lemon loaf combines vibrant citrus notes with a tender crumb, all while being free of gluten and dairy.

Ingredients

Scale

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)
  • 4 eggs
  • 1 cup sugar
  • 1 lemon (for zest & juice)
  • 2 teaspoons lemon extract
  • ½ cup avocado oil or refined coconut oil, melted

Lemon Glaze

  • 1 cup powdered sugar
  • 1–2 tablespoons lemon juice

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line the bottom of a 9 x 4-inch loaf pan with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine the gluten-free flour mix, cornstarch, baking powder, and salt. Stir well and set aside.
  3. Prepare Dairy-Free Buttermilk: Mix 1 tablespoon apple cider vinegar with unsweetened almond milk to make a total of ⅔ cup liquid. Allow this mixture to sit for a few minutes to curdle and mimic buttermilk.
  4. Zest and Juice Lemon: Using a zester or fine grater, zest the yellow outer peel of one lemon (about 2 tablespoons). Avoid the white pith to prevent bitterness. Then juice the lemon to yield approximately 3 tablespoons of juice. Set both aside.
  5. Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugar, almond milk and vinegar mixture, lemon zest, 1 tablespoon of the fresh lemon juice, and lemon extract until fully combined.
  6. Add Oil and Dry Ingredients: Mix in the melted avocado or refined coconut oil into the wet ingredients. Gradually fold in the dry flour mixture until just combined, being careful not to overmix.
  7. Bake the Loaf: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the Loaf: Allow the loaf to cool in the pan on a wire rack for 10 minutes, then carefully remove it from the pan and peel away the parchment paper. Let the loaf cool completely on the rack.
  9. Prepare and Apply Lemon Glaze: Mix 1 cup powdered sugar with 1 to 2 tablespoons fresh lemon juice to achieve desired glaze consistency. Drizzle or spread the lemon glaze over the cooled loaf. Allow the glaze to set before slicing and serving.

Notes

  • Use a high-quality gluten-free flour blend for best texture.
  • The lemon extract enhances the lemon flavor but can be omitted if unavailable.
  • Avocado oil and refined coconut oil are dairy-free and mild-flavored; avoid unrefined coconut oil as it may alter taste.
  • Ensure the loaf is completely cool before glazing to prevent melting and running glaze.
  • Store leftover lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: gluten-free lemon loaf, dairy-free lemon bread, lemon glaze, gluten-free dessert, dairy-free baked goods, lemon cake

Find it online: https://tastemadebyclara.com/gluten-free-lemon-loaf-with-lemon-glaze-dairy-free-recipe/