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Sliced gluten-free iced lemon loaf on parchment paper with a thick white glaze dripping over the edges.
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4.84 from 6 votes

Gluten-Free Iced Lemon Loaf

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Baking, Breakfast, Dessert
Cuisine: American
Keyword: gluten-free iced lemon loaf
Servings: 10 servings (slices)
Author: Sabine Venier

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

Serving: 1serving | Calories: 315kcal | Carbohydrates: 47g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 199mg | Potassium: 54mg | Fiber: 2g | Sugar: 33g | Vitamin A: 446IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg