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

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Yes, you can have your lemon loaf and eat it too - gluten free, dairy free, and refined sugar free! This delicious Gluten Free Lemon Loaf is the perfect balance of sweet and tangy, packed with bright lemon flavor, and kept irresistibly moist with dairy free yogurt. A sweet citrus glaze made with fresh orange and lemon juice tops it all off, bringing all the flavors together. It's easy to make, but tastes decadent.

I'm not the biggest fan of citrus flavors, but I'm a big fan of this healthy lemon loaf! The flavor is subtle, but just enough that you taste all that citrus tang, in the best way. This recipe is light and airy with just the right amount of sweetness. It's perfect for Mother's Day, Easter, family brunch, or even for dessert on a beautiful spring day (or to cheer you up on a not so nice winter evening).

Why You'll Love This Gluten Free Lemon Loaf

Allergy friendly: this lemon bread is gluten free, dairy free, nut free, corn free, and soy free.
Refined sugar free: made with maple syrup, it contains a fraction of the sugar of the Starbuck's lemon loaf!
Easy recipe: this quick bread recipe comes together in 10 minutes and is fully baked in under an hour.

What Makes This Lemon Loaf Different

Citrus glaze: this glazed lemon loaf has an orange-lemon glaze. The glaze enhances the citrus flavors and levels up a traditional powdered sugar icing. Orange and lemon play off each other perfectly, you'll wonder why more people aren't doing this.
Tigernut flour: tigernuts are actually a root vegetable, so tigernut flour is a great nut-free alternative to almond flour. It tastes very similar to almond flour and acts the same in baking, but is perfect for those with nut allergies. Using a mix of gluten free flour with tigernut (or almond) flour helps produce the best texture, so you don't end up with a gummy loaf.
Light and not overwhelming: if you're not a die-hard lemon fanatic (hi, same), this loaf has a bright citrus flavor without knocking you over with it.

Gluten Free Lemon Loaf Ingredients

Gluten-free flour blend: be sure to use a 1:1 gluten free all purpose flour for best results that contains xanthan gum for the best texture. I've linked my favorite brand.
Tigernut flour: this is a nut-free alternative to almond flour, but you can use almond flour instead if you tolerate it. Adding tigernut or almond flour to gluten free baked goods helps with the texture and adds some grounding sweetness without added sugar.
Eggs: 2 eggs for rise and a tender crumb.
Dairy free yogurt: plain, unsweetened. This keeps the loaf moist and adds a subtle tang that plays beautifully with the lemon. I use coconut yogurt, but any plain yogurt works here.
Olive oil: keeps the loaf light and moist.
Maple syrup: be sure to use pure maple syrup, not pancake syrup.
Lemon juice, lemon zest: this recipe calls for both lemon juice and lemon zest for the ultimate bright lemon flavor.
Orange juice: for the glaze that is poured over the top of the loaf. The orange compliments and balances out the lemon flavor perfectly for the perfect lemon icing.
Powdered sugar: for the glaze. Keep this recipe refined sugar free by blending together 1 cup of coconut sugar with 1 tablespoon of arrowroot or tapioca starch.
Vanilla extract, salt, baking powder: I linked my favorite baking powder as it doesn't have corn or aluminum in it.

How to Make Gluten Free Lemon Loaf

Preheat the oven to 350F. Line a loaf pan with parchment paper.
Whisk all the dry ingredients together in a medium bowl.
Use a hand mixer to beat all the wet ingredient, including the lemon zest, together in a large bowl on medium speed. You can also do this in a stand mixer.
Add the flour mixture to the wet ingredients and mix on low to just combine.
Pour the batter into the prepared loaf pan and bake for ~40 min, until a toothpick comes out with a few crumbs on it. Be careful not to over bake this gluten-free lemon loaf. The loaf may look pale or feel soft when touched, but if the toothpick comes out clean, take it out.
Let the lemon loaf cool in the pan for 10 minutes before removing it to a wire rack to finish cooling.
While the loaf is cooling, whisk all the glaze ingredients together in a small bowl. Once loaf is completely cool, pour lemon glaze overtop and let set before serving.

Substitutions and Variations

Yogurt: this recipe will work well with any yogurt, dairy or dairy-free. If you can eat dairy, try Greek yogurt for an added protein boost.
Olive oil: melted coconut oil or (dairy free) butter will also work, but the loaf may turn out more dense.
Lemon: I do not suggest using lemon extract instead of fresh lemon juice as it provides an artificial flavor that just doesn't taste quite right.
Toppings: For all my lemon lovers, you might consider adding some candied lemon slices or peels to the top for decoration and added lemon flavor. You could also add candied orange slices instead.
Variations: if lemon isn't your jam, try using orange juice and zest instead! Mix in some blueberries to the batter before baking for a lemon blueberry loaf.

How to Store Gluten Free Lemon Loaf

Keep this lemon loaf stored in an airtight container for up to 5 days or in the fridge for up to a week.

You can also slice and freeze this lemon bread. Just wrap each slice in plastic wrap and store in a freezer safe bag or container for unpacking to 3 months.Just wrap each slice in plastic wrap and store in a freezer safe bag or container.

Tips for the Best Gluten Free Lemon Loaf

Measure flour correctly: scoop flour into your measuring cup then level it off to make sure you don't over pack the flour and end up with a dry or dense loaf.
Use room temperature ingredients: this helps the ingredients emulsify and blend together better for a smooth batter.
Fresh lemon only: be sure to use fresh lemon juice, not lemon extract or flavoring. We want this gluten-free lemon bread to have a fresh lemon flavor, not artificial.
Don't over bake: gluten free desserts can dry out quickly, so pull the bread out of the oven when a toothpick inserted in the middle comes out with a few crumbs on it. The center should feel soft and spring back when touched.
Let it cool completely before glazing: if you glaze the bread before it is cool, the icing will run off and not stick.

FAQ

Can I make this lemon loaf egg free?

I have not tested a vegan lemon loaf variation. If you try using an egg substitute, leave a comment letting us know how it went!

Why is my gluten free lemon loaf gummy or dense?

Usually one of three things: wrong flour blend (must contain xanthan gum), overpacked flour, or underbaked. Check the tips section above — the flour measuring step alone solves most texture issues.

Can I make this lemon loaf in a bundt pan?

Yes! Depending on the size of your bundt pan, you may want to double the recipe. Adjust the bake time accordingly.

healthy gluten free lemon loaf with citrus glaze

More Citrus Desserts

If this loaf hit the spot, you're going to want to bookmark these too.

Gluten Free Orange-Ginger Scones

Vegan Orange Creamsicle Ice Cream

Gluten Free Mango Bread

If you try this Gluten Free Lemon Loaf with Citrus Glaze, leave a rating and review below. Drop any questions in the comments and don't forget to tag me on social media!

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