Gluten-Free Lemon Loaf

How to Make Gluten-Free Lemon Loaf

1. 1

   Step 1: Preheat and prepare pan

   Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment, leaving an overhang for easy removal; lightly grease the parchment as well.
2. 2

   Step 2: Combine dry ingredients

   In a medium bowl, whisk together the gluten-free 1:1 flour blend (or almond flour if using), baking powder, and salt until evenly distributed. If using an almond flour substitution, gently stir to break up any clumps so the batter remains smooth.

   For this step

   • 1 1/2 cupsGluten-free 1:1 all-purpose flour blend (or use almond flour option below)
   • 1 1/2 cupsAlmond flour (optional swap for a more tender, nutty loaf)
   • 1 tspBaking powder
   • 1/2 tspFine salt
   
3. 3

   Step 3: Whisk wet ingredients and combine

   In a large bowl, whisk the granulated sugar and eggs until well combined. Whisk in the Greek yogurt, melted butter, and the zest and juice of the lemons until smooth. Fold the dry ingredients into the wet mixture with a spatula just until combined — batter will be slightly thick but pourable.

   For this step

   • 3/4 cupGranulated sugar
   • 3 largeLarge eggs
   • 1/2 cupPlain Greek yogurt (or sour cream)
   • 2 lemonsFresh lemon (zest + juice) — about 2 medium lemons
   • 1/3 cupUnsalted butter, melted and cooled
   
4. 4

   Step 4: Bake the loaf

   Pour batter into the prepared pan, smoothing the top. Bake for 45–55 minutes, rotating once midway, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
   
5. 5

   Step 5: Glaze and cool

   Cool the loaf in the pan for 10 minutes, then transfer to a rack. Whisk the powdered sugar with 1–2 tablespoons of fresh lemon juice (from the lemons used earlier) to a pourable glaze, then drizzle over the warm loaf. Let the glaze set before slicing; store tight at room temperature for 2 days or refrigerated for up to 5 days.

   For this step

   • 1 cupPowdered sugar (for glaze)
   

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment, leaving an overhang for easy removal; lightly grease the parchment as well.
2. In a medium bowl, whisk together the gluten-free 1:1 flour blend (or almond flour if using), baking powder, and salt until evenly distributed. If using an almond flour substitution, gently stir to break up any clumps so the batter remains smooth.
3. In a large bowl, whisk the granulated sugar and eggs until well combined. Whisk in the Greek yogurt, melted butter, and the zest and juice of the lemons until smooth. Fold the dry ingredients into the wet mixture with a spatula just until combined — batter will be slightly thick but pourable.
4. Pour batter into the prepared pan, smoothing the top. Bake for 45–55 minutes, rotating once midway, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
5. Cool the loaf in the pan for 10 minutes, then transfer to a rack. Whisk the powdered sugar with 1–2 tablespoons of fresh lemon juice (from the lemons used earlier) to a pourable glaze, then drizzle over the warm loaf. Let the glaze set before slicing; store tight at room temperature for 2 days or refrigerated for up to 5 days.