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

This delicious Gluten-Free Lemon Loaf is the perfect mix of sweet and tangy. It's packed with lemon flavor and kept moist with dairy free yogurt. A sweet citrus glaze tops off this lemon bread, bringing all the flavors together.  It's easy to make, but tastes decadent and is a perfect winter or spring treat!

I'm not the biggest fan of lemon desserts whether it's candy or breads or bars, 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 glazed lemon loaf recipe is light and airy with just the right amount of sweetness. Along with being gluten free, this recipe is also dairy free and refined sugar free.

This is a great recipe to make for Mother's Day. It's the perfect addition to a family brunch table or even for dessert on a beautiful spring day (or to cheer you up on a not so nice winter evening). You'll love this gluten free recipe and all the fresh, zingy flavor it brings!

Ingredients

• 1:1 gluten free flour: be sure to use a 1:1 gluten-free flour blend for best results. Your flour should have xanthan gum in it, which helps with the texture of gluten free baked goods since there is no gluten!
• Tigernut flour: this is a nut-free alternative to almond flour, but you can use almond flour instead if you tolerate it! I love adding tigernut or almond flour to gluten free baked goods as it helps with the texture and sweetness without added sugar.
• Eggs: you will need 2 eggs for this recipe to help the loaf rise and get a tender crumb.
• Yogurt: Be sure to use a plain, unsweetened yogurt. I use a vegan coconut yogurt, but any yogurt will work. The yogurt in this recipe keeps the loaf moist.
• Olive oil: this is the main fat in this lemon loaf recipe. You can also use melted coconut oil, just make sure all ingredients are room temperature. 
• Maple syrup: be sure to use pure maple syrup for best results. 
• Lemon juice, lemon zest: what's a lemon loaf without the lemon? We're using both lemon juice and lemon zest in this recipe for the ultimate bright lemon flavor. 
• Orange juice: this goes in the lemon glaze that is poured over the top of the loaf. The orange compliments and balances out the lemon flavor perfectly for the ultimate lemon icing.
• Powdered sugar: for the lemon glaze. If you want to keep this recipe refined sugar free, make your own by blending together 1 cup of coconut sugar with 1 tablespoon of arrowroot or tapioca starch.
• Vanilla extract, salt,
• Baking powder: this is my favorite baking powder as it doesn't have corn or aluminum in it.

How to Make Gluten Free Lemon Loaf

1. Preheat the oven to 350F. Line a loaf pan with parchment paper.
2. Whisk all the dry ingredients together in a bowl.
3. 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.
4. Add the dry ingredients the wet ingredients and mix on low to just combine.
5. Pour the batter into the loaf pan and bake for ~40 min, until a toothpick comes out clean. Don't over bake this gluten free lemon loaf. It's easy to over bake gluten free treats which leaves them dry. The loaf may look pale or feel soft when touched, but if the toothpick comes out clean, take it out.
6. Let the lemon loaf cool in the pan for 10 minutes before removing it to a wire rack to finish cooling.
7. While the loaf is cooling, whisk all your glaze ingredients together in a small bowl. Once loaf is completely cool, pour lemon glaze overtop and let set before serving.
8. ​Enjoy a delicious slice of lemon loaf!

Substitutions and Variations

• Yogurt:​ this recipe should work well with any yogurt, dairy or dairy-free. If you can eat dairy, try Greek yogurt for an added protein boost.
• Olive oil:​ as mentioned above, melted coconut oil will also work. I avoid things like vegetable oil which are highly refined and inflammatory. Avocado oil may even work well in this recipe, but I have not tested it.
• 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, or stick to the previous suggestion for all things lemon.
• Variations: if lemon isn't your jam, try using orange juice and zest instead! I think it would be just as delicious. But if you're looking for a delicious orange recipe, try my Orange Ginger Scones.

How to Store 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.

Looking for More Loaf Recipes?

Gluten Free Apple Cinnamon Bread

Gluten Free Walnut Crumble Banana Bread

The Best Gluten Free Pumpkin Chocolate Chip Bread

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Gluten Free Lemon Loaf with Citrus Glaze

This sweet and zingy gluten free lemon loaf is a delicious sweet treat that can be made completely dairy free. If you love lemon flavored dishes, this bread is for you! A rich and moist lemon bread is topped off with a sweet glaze to bring it all together.

Course Dessert, Snack

Cuisine American

Keyword dairy free, gluten free, lemon, nut free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 1 loaf

Author Victoria Faling

Equipment

• hand mixer
• mixing bowls
• Loaf pan
• Spatula
• Measuring cups

Ingredients

Loaf

• 1 cup 1:1 gluten free flour
• ½ cup tigernut flour or almond flour
• 1.5 teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup plain yogurt of choice I used a vegan yogurt
• ¼ cup olive oil or melted coconut oil
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ¼ cup lemon juice
• 1 tablespoon lemon zest

Glaze

• 1 tablespoon melted coconut oil cooled to room temp
• ¼ cup fresh squeezed orange juice room temp
• 1 tablespoon lemon juice room temp
• ½ cup powdered sugar

Instructions

• Preheat the oven to 350F. Line a loaf pan with parchment paper and set aside.
• Whisk all the dry ingredients together in a bowl.
• Beat all the wet ingredient, including the lemon zest, together in a large bowl on medium speed.
• Add the dry ingredients to the wet ingredients and mix on low to just combine.
• Pour batter into a parchment lined loaf pan and bake for ~40 min, until a toothpick comes out clean (the loaf may look pale or feel soft when touched, but if the toothpick comes out clean, take it out! don’t over bake!).
• Let cool for at least 10 minutes in the pan before using the parchment paper to remove the loaf to finish cooling on a wire rack.
• While loaf is cooling, whisk all your glaze ingredients together in a small bowl. Once loaf is completely cool, pour glaze overtop and let set before serving.