Gluten free lemon bread is about to be your go-to recipe. Every time I see one in the store, I grab a slice of lemon loaf. I can’t help myself! The tangy and sweet combo is pure perfection. While lemon loaf is a deviation from my normal chocolate on chocolate preference, it’s one of those sweet treats I always gravitate to.
Homemade sweet treats and desserts are my specialty. And, after I made these gluten-free lemon shortbread bars and this lemon poppy seed bread with almond flour, I knew I was having a major lemon moment.
We have a lemon tree outside the front of our house. I wanted it for years and years. I dreamed about growing lemons and casually walking out to my tree to pick one whenever I my little heart desired.
Well, I got one. I got it a few years ago and I love watching the process of it budding, flowering, and fruiting. I love the hummingbirds that slurp up the flower nectar. I’m nerding out hard for my lemon tree, but guys. It makes me happy.
Welp, every winter we have a surplus of lemons and this year I decided I needed to use this opportunity to give you alll the lemony things. And so, the aforementioned process of making this recipe perfect began.
This bread is moist and fluffy. I’m loving the sweet and tangy glaze. It really sinks into the bread and gives it a juicy burst. Make this for a brunch, to have with some tea, it’s really the perfect lemony treat. So, let’s make some Sweet + Tangy Glazed Lemon Bread!
How to make gluten free lemon bread:
Whisk. In a large bowl, whisk together the wet ingredients. Once combined, add the dry ingredients and whisk until combined.
Transfer to a pan. Line a pan with parchment paper. Pour the bread batter into the pan.
Bake. For 30 – 35 minutes until the top is set and golden brown.
Cool. Once the loaf is done baking, use a butter knife to loosen up the edges and transfer it to a cooling rack.
Make the glaze. Whisk together the glaze ingredients.
Drizzle. Drizzle the loaf with the glaze before or after (or both!) you slice it into 10 slices.
Recipe
Moist Gluten-Free Lemon Loaf with Almond Flour
Moist, fluffy, and bursting with citrusy goodness, this recipe for gluten-free lemon loaf is made with almond flour and fresh lemon juice, plus a sweet lemon glaze.
Ingredients
Bread:
- 6 tablespoons salted butter, melted or room temp (olive oil or refined coconut oil works too)
- 2 lemons, zest and juice
- 3 eggs
- 1/2 cup coconut sugar
- 1 1/2 cup blanched almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Glaze:
- This Zesty 5-Minute Orange Glaze is my favorite!
Instructions
- Preheat oven to 350F.
- In a large bowl, whisk together the butter, lemon zest and lemon juice, eggs, and coconut sugar.
- Once combined, add the almond flour, baking powder, and sea salt.
- Whisk until completely combined.
- Line an 8 1/2 x 4 1/2 x 2 1/2 bread pan with parchment paper.
- Pour the bread batter into the pan and bake for 30 – 35 minutes until the top is set and golden brown.
- When the loaf is almost done baking, whisk together the glaze ingredients until completely creamed together.
- Once the loaf is done baking, use a butter knife to loosen up the edges and transfer it to a cooling rack.
- Drizzle the loaf with the glaze before or after (or both!) you slice into it.
- Cut into 10 slices.
Nutrition Info:
- Serving Size: 1 slice
- Calories: 103
- Sugar: 5.34g
- Fat: 7.58g
- Saturated Fat: 3.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6.47g
- Fiber: 0.1g
- Protein: 2.8g
- Cholesterol: 189mg
Enjoy!! xo
Really love this this loaf!
It’s not to sweet and it’s super moist, yummmmm
Yay!! I’m so glad, I love it too!! xo
So overall I think this is a good recipe! It actually has a buttery taste even though I didn’t use butter ( I used coconut oil). I used limes instead of lemon because that’s what I had on hand. Only problem was that my loaf sunk in the middle as some other reviewers said and my glaze doesn’t look like the pictures. I am not sure how the pictured glaze could be quite like that, how does it look. White and glazy without powdered sugar? I used honey instead of agave and coconut oil instead of butter but I think it needs something to give it texture since it is all liquid ingredients. It mostly tastes like lemon honey on top which isn’t really a glaze in my opinion. Overall I would make it again but with a different glaze recipe and maybe try in a cupcake pan or something in hopes that it won’t sink. Thanks!
Hi Grace! I’m glad you liked the recipe 🙂 So fun you used limes – I have to try that! I do want to re-make this recipe with an exact lemon juice measurement. I think variations in fruit size can produce more juice which can make sure a wetter batter that can then make the bread sink in the middle.
The glaze! It really depends on the temperature of the butter. If it’s completely melted, it won’t whisk the way mine is. You want it to be a super soft room-temperature in order to get a more drippy/glaze situation. Anyway, I hope this helps! I’m glad you thought it was tasty!!
xo