Gluten-Free Iced Lemon Loaf
Published
Lemon loaf is one of my all-time favorites—actually, anything lemon instantly wins me over. There’s just something about that bright, citrusy flavor that feels like sunshine in every bite. This gluten-free iced lemon loaf has all the bakery-style goodness I crave. It has a soft, moist crumb and a tangy-sweet glaze that’s downright irresistible. It tastes just like the coffee shop version, and it’s surprisingly easy to make with pantry staples. Whether you’re gluten-free or baking for someone who is, this loaf is always a winner.
Easy Gluten-Free Iced Lemon Loaf Recipe
I often turn to quick loaves when I want something that’s easy to make but still feels like a treat. Citrus loaves are some of my favorites—they’re bright, refreshing, and always bake up with that perfectly moist crumb. I usually lean on my gluten-free cranberry bread when I’m craving a hint of orange, but honestly, this lemon loaf might just steal the show. It’s packed with real lemon juice and zest for bold flavor, comes together in one bowl, and uses simple pantry ingredients. The method is super straightforward, and the loaf comes out perfect every time. Whether you’re baking for a spring brunch, a thoughtful gift, or just need a slice of sunshine with your coffee, this loaf delivers every time.
Gluten-Free Iced Lemon Loaf
Equipment
- 1 8.5 x 4.5-inch loaf pan or 9 x 5-inch loaf pan
Ingredients
Lemon Loaf
- 1 cup sugar
- 3 large eggs, whisked
- 10 tbsp milk, for dairy-free. use unsweetened almond milk or coconut milk
- 10 tbsp unsalted butter, melted, sub ghee or Smart Balance butter for a dairy-free option
- ¼ cup lemon juice, freshly squeezed
- ½ tbsp lemon zest
- 1 tsp vanilla extract
- 1½ cups gluten-free all-purpose flour blend, with xanthan gum—I like Pillsbury gluten-free flour blend
- 2 tsp baking powder
- ¼ tsp salt
Lemon Icing
- 1 cup powdered sugar, sifted
- 1-2 tbsp lemon juice, adjust for thickness
- ⅛ tsp salt
Instructions
- Preheat oven to 350°F. Grease and line a loaf pan with parchment paper.
- In a large bowl, whisk sugar and eggs until light and frothy, about 1 minute.
- Add milk, butter, lemon juice, lemon zest, and vanilla to the egg mixture and whisk until smooth.
- Add the gluten-free flour, baking powder, and salt. Gradually stir in the dry ingredients until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the icing, whisk powdered sugar, lemon juice, and salt until smooth. Drizzle over the cooled loaf.
- Let the glaze set before slicing. Serve and enjoy!
Notes
- Fresh lemon juice is highly recommended for the best flavor. Bottled lemon juice can taste flat and overly acidic.
- To test if the loaf is done, the toothpick should come out clean or with moist crumbs. The top should spring back when touched.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Iced Lemon Loaf Step by Step
Gather the Ingredients: Gather all the ingredients together and preheat the oven to 350°F. Grease and line an 8.5 x 4.5-inch or 9 x 5-inch loaf pan.
Whisk the eggs and sugar: In a large mixing bowl, whisk 1 cup of sugar with 3 large eggs together until light and frothy, about 1 minute.
Add wet ingredients: Pour in 10 tbsp milk, 10 tbsp melted unsalted butter, ¼ cup fresh lemon juice, ½ tbsp lemon zest, and 1 tsp vanilla extract. Whisk until the mixture is smooth and fully combined.
Stir in dry ingredients: Add 1½ cups gluten-free all-purpose flour blend (with xanthan gum), 2 tsp baking powder, and ¼ tsp salt to the wet mixture. Stir gently until just combined—be careful not to overmix.
Transfer to the pan: Pour the batter into a greased and parchment-lined 8.5 x 4.5-inch or 9 x 5-inch loaf pan. Smooth the top with a spatula.
Bake the loaf: Bake at 350°F for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool the loaf: Let the loaf cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before icing.
Make the icing: In a small mixing bowl, whisk together 1 cup sifted powdered sugar, 1-2 tbsp lemon juice (adjusted for preferred thickness), and ⅛ tsp salt until it’s smooth.
Glaze and set: Drizzle the icing over the completely cooled loaf and let it set before serving.
Serve and enjoy: Slice up and serve. Enjoy!
Serving Suggestions
This gluten-free iced lemon loaf is perfect with a cup of coffee or tea for a bright morning snack. I love adding it to brunch spreads along with other treats like gluten-free blueberry scones and gluten-free danish. Or serve a slice with fresh berries and whipped cream for an easy spring dessert.
Storage Instructions
To store your gluten-free iced lemon loaf, wrap it tightly and keep it at room temperature for up to 2 days. For longer storage, place it in an airtight container in the fridge for up to 5 days.
You can also freeze the fully cooled loaf or individual slices—just wrap them in plastic wrap and foil, then freeze for up to 2 months. For best results, thaw at room temperature and add the glaze after thawing.
