Gluten-Free Lemon Loaf
This gluten-free lemon loaf is bursting with lemon flavour, perfectly moist with a delicate crumb, and drizzled with a delicious lemon icing. A perfect everyday dessert! And as always, no one will be able to tell it's gluten free!
Ingredients
- 1½ cups gluten-free flour, all-purpose blend (note)
- ½ cup almond flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon lemon zest, approximately 3 lemons
- ½ teaspoon salt
- 1 cup greek yogurt
- 2 eggs, separated
- ½ cup vegetable or canola oil
- ¼ cup milk
- 3 tablespoon lemon juice
- 1 teaspoon vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
Instructions
- Preheat oven to 350°F (180°C). Grease a 9" x 5" loaf pan and line with parchment paper. Zest and juice the lemons, you'll need 1 tablespoon of lemon zest and 4 tablespoons of lemon juice in total.
- In large bowl, combine the gluten-free flour, granulated sugar, almond flour, baking powder, salt and lemon zest.
- Separate the eggs, setting aside the egg yolks. Place the egg whites in a clean bowl, and using a hand mixer or stand mixer, beat the egg whites until firm peaks (the whites are holding their shape, but not too stiff, the tip of the peak curls over itself when the beater is lifted).
- In another bowl, whisk together the greek yogurt, egg yolks, vegetable oil, milk, lemon juice and vanilla.
- Add the yogurt mixture to the dry ingredients and stir until well combined.
- Add a third of the egg whites to the mixture and stir until combined. Gently fold in the rest of the egg whites.
- Pour the mixture into the prepared loaf pan.
- Bake for about 50 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached. If the loaf starts to brown too quickly while baking, loosely cover with aluminum foil. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
- To glaze loaf: Whisk together the powdered sugar, lemon juice and milk. Place the cooled loaf on a wire rack. Evenly pour the glaze over the loaf. Let the glaze set before slicing.
Notes
Note: Use a blend that contains xanthan gum, so the loaf has enough structure and stability. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
Top Tips
- Line your loaf pan with parchment: Grease your loaf pan and then line with parchment paper. Leave an inch or two of overhang (along the long side of the loaf pan) to use as handles to lift the loaf out of the pan after baking.
- Use fresh lemons: Freshly grated lemon zest and fresh squeezed lemon juice are what gives the loaf its delicious lemon flavour. Don't skip the lemon zest, and don't swap fresh squeezed lemon juice for the bottled stuff. Depending on the size of your lemons, you'll need approximately 3 lemons.
- Soft vs. firm vs. stiff peaks? Soft peaks barley hold their shape, firm peaks hold their shape well, but the tip of the peak will curl when the beater is lifted, whereas stiff peaks will stand straight up when the beater is lifted. Over-whipped egg whites will look dull and grainy. For this recipe, you're looking for firm peaks.
- Prevent over browning: If your loaf isn't finished baking, but is starting to brown too quickly, loosely tent with aluminum foil to prevent over browning.
- The loaf is best served the day it is made, but will keep 2 – 3 days in an air-tight container at room temperature.
- Freeze: You can also freeze any leftovers, but the texture of the glaze will change slightly. You can glaze the loaf after it's been frozen and thawed to avoid this. Store well wrapped in a freezer safe bag or container for up to 1 month. To serve, thaw at room temperature.
Nutrition
Serving: 1 sliceCalories: 290kcalCarbohydrates: 40gProtein: 6gFat: 13gCholesterol: 29mgSodium: 197mgFiber: 2gSugar: 28g
Nutritional information shown is an estimate only.
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