Light, moist, and bright with lemon flavor—this gluten-free, dairy-free lemon loaf is perfectly balanced: not too sweet, tender, and wonderfully fluffy. It’s a simple bake that works for dessert, an afternoon snack, or alongside coffee or tea. The loaf can also be made nut‑free and topped with a quick lemon glaze for added brightness.
I’ve wanted to share a reliable lemon loaf recipe for a while because lemon baked goods are a favorite here. This version uses a gluten‑free all‑purpose blend to deliver a bakery‑style texture you wouldn’t expect from a gluten‑free loaf. It’s straightforward to make and forgiving for home bakers.
If you like poppyseed loafs, this same batter becomes a lemon poppyseed loaf by stirring in 2 tablespoons of poppyseeds. The seeds add a pleasant crunch and visual appeal without changing the batter’s texture. This is one of my go‑to loaves because it’s so versatile and quick to prepare.
For best results, use a reliable gluten‑free all‑purpose flour blend. I haven’t tested this recipe with single-ingredient flours (like almond or oat flour) and don’t recommend swapping the blend if you want the same texture. The glaze is simple: powdered sugar (regular or a monk fruit version), lemon juice, and just enough milk to loosen it to your liking. I prefer a slightly thinner glaze that drips across the top.
Below is the full recipe card with ingredients, clear steps, and helpful notes for substitutions, storage, and variations.
Gluten Free Lemon Loaf
- Author: Mia Zarlengo
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Description
An easy, everyday lemon loaf that’s gluten‑free and can be kept dairy‑free. The crumb is tender and light with a clean lemon tang, and the simple lemon glaze brings a bright finishing touch. This loaf slices neatly and freezes well for later enjoyment.
Ingredients
Scale
- 2 large eggs
- 2/3 cup pure maple syrup
- 1/2 cup milk of choice
- 1/2 cup coconut oil (or substitute butter or vegan butter), melted
- 2 tbsp fresh lemon juice
- 2 tsp vanilla extract
- Zest of 1 large lemon (about 1 tbsp)
- 2 cups gluten‑free all‑purpose flour (use a 1:1 gluten‑free baking blend for best results; a commercial 1:1 mix works well)
- 1 tsp xanthan gum (*omit if your flour blend already contains xanthan gum)
- 1 tsp baking powder
- 1/2 tsp sea salt
- Optional for a poppyseed version: 2 tbsp poppyseeds
For the glaze:
- 1/2 cup powdered sugar (monk fruit powdered sugar or regular powdered sugar)
- 1 tbsp lemon juice
- 2–4 tbsp milk of choice, to thin
Instructions
- Preheat the oven to 350°F (175°C). Grease a standard loaf pan and set aside.
- In a large bowl, whisk the eggs and maple syrup until well combined. Whisk in the milk of choice, melted coconut oil (or butter), lemon juice, lemon zest, and vanilla until smooth.
- In a separate bowl, whisk together the gluten‑free flour blend, xanthan gum (if using), baking powder, and sea salt. If making the poppyseed version, stir the poppyseeds into the dry mix.
- Pour the dry ingredients into the wet ingredients and fold until a mostly smooth batter forms. Avoid overmixing; a few small lumps are fine.
- Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- While the loaf cools, make the glaze: whisk the powdered sugar with lemon juice and add milk, one tablespoon at a time, until you reach a pourable consistency. I prefer a thinner glaze that drips lightly over the loaf.
- Allow the loaf to cool completely in the pan before removing. Place on a serving plate, pour the glaze over the top, and sprinkle additional lemon zest if desired. Slice and serve.
Notes
Substituting regular powdered sugar for monk fruit: if you swap in regular powdered sugar, you may need to use a bit more lemon juice and adjust the milk to get the glaze consistency you like. Regular powdered sugar can be sweeter, so taste as you go.
Storage: Store leftover slices in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. The loaf also freezes well—wrap slices or the whole loaf tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Variations and tips: For a dairy‑free version, use plant milk and dairy‑free butter. For added texture, fold in 1/2 cup of fresh blueberries (tossed in a tablespoon of flour to prevent sinking). If your gluten‑free blend already includes xanthan gum, omit the extra teaspoon to avoid a gummy texture. To enhance lemon flavor, brush the warm loaf with a tablespoon of lemon juice before glazing.