Moist Gluten-Free Lemon Loaf Recipe

This Gluten Free Lemon Loaf is a moist, tender homemade lemon cake brightened with plenty of fresh lemon zest and finished with a sweet-tart lemon glaze. It’s an easy, bakery-style loaf that works well for breakfast, brunch, or an afternoon treat. The batter yields a soft crumb and the glaze gives a glossy, flavorful finish—no coffee shop price tag required.

Recipe Ingredient Notes

Gluten-free flour: This loaf was developed and tested with a gluten-free all-purpose blend (including xanthan gum) and with Bob’s Red Mill 1-to-1. Both produced a moist, tender crumb. Other blends may work but results can vary because different mixes absorb liquid differently.

Instant lemon pudding mix: Instant lemon pudding powder helps texture, moisture, and flavor in this recipe and can also extend shelf life. If you prefer not to use instant pudding mix, substitute the same amount of cornstarch or use an equivalent weight of the gluten-free flour blend you are using.

Lemons: Fresh lemon zest and juice provide the best citrus flavor. Because the zest is used, choose organic lemons if possible and wash them well. Avoid bottled lemon juice for best taste.

Neutral oil: Use a neutral-flavored oil such as canola or grapeseed oil so the lemon flavor remains prominent. Flavored oils like coconut can overpower the citrus.

Greek yogurt or sour cream: Full-fat Greek yogurt or full-fat sour cream adds richness and keeps the loaf tender. Both work interchangeably; avoid thin, drink-style yogurts as they can change the batter consistency.

How to make Gluten Free Lemon Loaf

This loaf is straightforward and can be mixed by hand—no stand mixer required. Use a large mixing bowl, a small bowl for dry ingredients, a zester, and a whisk or spatula. A Pullman-style loaf pan yields a tall, even loaf but a standard 9×5 loaf pan will work too. For best results, bring eggs and dairy to room temperature before beginning.

1. Preheat the oven to 350°F (175°C). Spray the loaf pan with cooking spray and line it with parchment paper, leaving overhang for easy removal.
2. Whisk together the gluten-free flour, instant lemon pudding mix (or cornstarch), baking powder, baking soda, and kosher salt in a small bowl. Set aside.
3. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips to release the lemon oils and intensify the flavor.
4. Add the lemon juice, neutral oil, eggs, and Greek yogurt (or sour cream) to the sugar mixture. Whisk until smooth and no lumps of yogurt remain.
5. Gently add the dry ingredients to the wet ingredients and fold with a flexible spatula until just combined. Do not overmix to maintain a tender crumb.
6. Pour the batter into the prepared pan and smooth the top. Optionally, run an oiled knife down the center about 1/4 inch deep to encourage a neat central crack.
7. Bake at 350°F for about 60–70 minutes. Oven times vary: the loaf is done when golden on top and a toothpick inserted in the center comes out clean.
8. Let the loaf cool in the pan for 10–15 minutes, then remove it using the parchment overhang and transfer to a wire rack to cool completely before glazing.

How to glaze a Gluten Free Lemon Drizzle Loaf

For the glaze, whisk powdered sugar with fresh lemon juice and a spoonful of Greek yogurt (or sour cream) until smooth and pourable. Spoon or spread the glaze over the cooled loaf, allowing some to drip down the sides. Garnish with fresh berries if desired and let the glaze set before slicing.

Storage & Freezing

Store leftover slices in an airtight container at room temperature for up to 5 days. To freeze, place individual slices on a parchment-lined tray and freeze until firm (about 2 hours). Wrap each slice tightly in plastic wrap, place in an airtight bag or container, and freeze for up to 3 months. Thaw slices at room temperature.

FAQ for Gluten Free Lemon Drizzle Cake

Note about Salt in my Recipes

The recipe was developed using Diamond Crystal kosher salt. Different salt brands and types vary in grain size and salinity. If you use a finer-grained kosher salt or table salt, reduce the amount accordingly to avoid over-salting.

Baking in grams

Weighing ingredients yields consistent results, especially for gluten-free baking. Digital kitchen scales are affordable and more accurate than measuring cups. For best results, follow the gram measurements provided in the ingredients list.

Note about Ovens and Oven Temperatures

This recipe was developed using a conventional oven with the loaf baked on the middle rack. Convection (fan) ovens bake more quickly and may dry out baked goods; reduce temperature or time when using convection and monitor the loaf closely. An oven thermometer can help ensure accurate temperatures.

Substitutions and Modifications

Substituting ingredients—different gluten-free flour blends, dairy-free alternatives, or sweeteners—can change texture and flavor. Small changes are fine, but major swaps may require adjustments to liquid amounts or baking time. The recipe was tested as written for predictable results.

More Gluten Free Lemon Desserts to Try

• Gluten Free Lemon Bundt Cake
• Gluten Free Lemon Zucchini Bread
• Gluten Free Lemon Scones
• Gluten Free Lemon Bars

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