This gluten free lemon loaf cake is super lemony with lemon juice AND lemon zest in the cake, topped with a zesty sweet lemon icing. I think it's better than Starbucks, but I'll let you decide! It is made gluten free, dairy free and sweetened with only maple syrup. Everyone will love this lemon loaf!
WHY YOU WILL LOVE THIS GLUTEN FREE LEMON LOAF CAKE:
1. Secretly gluten free, optional dairy free, and refined sugar free, but no one will know! It has the same texture and taste as a lemon pound cake.
2. This loaf is super lemony with lemon juice and lemon zest in the cake and in the icing. For lemon lovers only!
3. If you love the Starbucks lemon loaf, you will love this version.
4. Very easy recipe to make and bake, it is a no fail. This recipe was tested 8 times to get it perfect and it works every time!
INGREDIENTS IN GLUTEN FREE LEMON LOAF CAKE:
Lemon Juice and Zest
Eggs
Avocado Oil
Maple Syrup
Vanilla Extract
Dairy Free Yogurt, or Homemade DF Buttermilk
Fine Almond Flour
Oat Flour
Tapioca Starch
Baking Powder
Sea Salt
Powdered sweetener, for icing
SUBSTITUTIONS AND SWAPS
1. The almond flour, oat flour AND tapioca starch can be swapped for 2 total cups of all purpose gluten free 1:1 flour. I used Bob's. This gives the cake a slightly chewy texture, similar to a bread vs a cake but it still tastes amazing! You may also use 1 3/4 cups Gluten Free Flour and 1/4 cup tapioca starch for a lighter crumb.
2. Lemon juice in this recipe must be fresh! Not bottled.
3. Avocado oil may be subbed for any other neutral oil. I do not suggest coconut oil as it may affect the texture since it is a solid saturated fat, similar to butter.
4. Maple syrup is the only sweetener in this recipe, any other liquid sweetener may be subbed here. Keep in mind the flavor may alter using honey or agave.
5. I use yogurt in this recipe, I made it without yogurt and it did not have the same moisture. I used lactose-free yogurt, but any unsweetened dairy free yogurt will work here. You may also make your own buttermilk in replacement for the 1/4 cup of yogurt:
1/4 cup any non-dairy unsweetened milk
3/4 tsp apple cider vinegar
Mix together and let sit 5 minutes. Then add to recipe.
6. The two eggs should be subbed for 1/2 cup applesauce with similar results.
HOW TO MAKE GLUTEN FREE LEMON LOAF CAKE:
(full recipe and instructions on recipe card below)
1. Squeeze and zest the lemons. Whisk together lemon juice with the remaining wet ingredients. Mix together dry ingredients and add the dry into the wet mixture.
2. Line a 9"x 5" loaf pan with parchment paper and bake in a preheated oven for 40 minutes.
3. Let the lemon loaf cool completely, then prepare the icing by whisking together the powdered sugar or sweetener and the lemon juice.
4. Drizzle over cake. Let icing harden, then slice and enjoy!
FAQs
Can gluten free lemon loaf cake also be made vegan?
Yes, I believe the two eggs can be replaced with 1/2 cup applesauce and will have the same results!
Can this be made nut free?
Yes, the almond flour, oat flour AND tapioca starch can be swapped for 2 total cups of all purpose gluten free 1:1 flour. I used Bob's. This gives the cake a slightly chewy texture, similar to a bread vs a cake but it still tastes amazing! You may also use 1 3/4 cups Gluten Free Flour and 1/4 cup tapioca starch for a lighter crumb.
Can I use bottled lemon juice?
No, lemon juice in this recipe must be fresh! Bottled will make it very bitter. You will need roughly 1 large lemon for this recipe, or 2 medium size.
Can I omit the yogurt?
Yes, but you have to replace it. I use yogurt in this recipe, I made it without yogurt and it did not have the same moisture. I used lactose-free yogurt, but any unsweetened dairy free yogurt will work here. You may also make your own buttermilk in replacement for the 1/4 cup of yogurt:
1/4 cup any non-dairy unsweetened milk
3/4 tsp apple cider vinegar
Mix together and let sit 5 minutes. Then add to recipe.
What is lemon zest?
This is the essentially the lemon peel, grated. I zest my lemons using a fine cheese grater!
How long does this gluten free lemon loaf store for?
This loaf is good for 2 days at room temperature, then transferred to fridge wrapped tightly or in an airtight container for another 5-7 days. This can also be stored in the freezer for 2 months. My suggestion would be to slice the cake first and freeze the slices individually. Let come to room temp before enjoying.