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Gluten-free Lemon Loaf

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5 from 2 reviews

This gluten-free Lemon Loaf is a must make for all my Starbucks lemon loaf lovers! It is made with all nut-free and gluten-free ingredients and is incredibly delicious, moist and easy to make.

  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins

Yield: Makes 8-10 slices 1x

Ingredients

Scale

Lemon loaf:

  • 1/2 cup maple syrup
  • 1/2 cup milk of choice (dairy or non-dairy!)
  • 1/3 cup unsweetened yogurt
  • 2 eggs
  • 4 tablespoons olive oil (can sub melted coconut oil or butter too)
  • 1/4 cup lemon juice (I squeezed from fresh lemon)
  • 1 tablespoon lemon zest
  • 1.5 teaspoon vanilla extract
  • 1 3/4 cup gluten-free flour (or sub oat flour or regular all purpose flour)
  • 4 tablespoons tapioca flour or arrowroot flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Glaze:

  • 3/4 cup powdered sugar
  • 1 tablespoon milk

Instructions

  1. Preheat the oven to 350 degrees F
  2. Line a bread pan with parchment paper, grease and set aside
  3. In a large bowl, whisk together the maple syrup, milk, yogurt, eggs, olive oil, lemon juice, lemon zest and vanilla extract
  4. Add in the gluten-free flour, tapioca flour, baking powder, baking soda and mix until fully combined with no lumps
  5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean
  6. While loaf bakes, whisk together the powdered sugar and milk so there are no lumps and set aside
  7. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely and glaze!

Notes

*Store in airtight container for 5 days, fridge for 7 days or freezer for 2 months

  • Author: Rachel

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