Gluten Free Lemon Loaf

If you're missing the classics of the days before you were gluten free, this gluten free lemon loaf is a must try.  Moist and delicious, the lemon icing adds something special to it.  It is way better than anything you could get at Starbucks, and simple to make.

How do you make gluten free lemon loaf?

This gluten free lemon loaf uses simple ingredients.

• 1-1 Gluten Free Flour Blend (we love Bob's Red Mill and King Arthur)
• Sugar
• Butter
• Eggs
• Lemon and Vanilla Extract
• Lemon Juice and Lemon Zest
• Sour Cream
• Baking Powder & Baking Soda

If you've never done any lemon baking before, lemon extract is a must have.  While we'll still use lemon juice and lemon zest in this recipe, you can't get that true lemon flavor without the extract.  You would need so much lemon juice (which is acidic by the way) that there's no way this delicious lemon cake would bake correctly.

You can also create a wonderful lemon drizzle or icing for the top of this cake.  Some people prefer to drizzle, but I really love to load it up, because this is my favorite part.

Whatever you want to call this cake, this icing is probably one of the best parts when it is paired with this bright tasting cake.

For the lemon icing, you'll need

• Lemon Juice
• Powdered Sugar
• Milk or water

That's it, it couldn't be simpler to make this delicious cake.

How long do you bake a lemon drizzle cake?

This lemon drizzle cake needs to bake for 45-55 minutes depending on your oven.  If you've never made a pound cake before, this may seem like a long time.

Take a look at that loaf pan!  These cakes are very dense, which is part of what makes them so moist and delicious.  This is part of the reason it takes so long to bake.

Why did my lemon pound cake fall in the middle?

If your cake falls, you have not baked it enough. Be sure to bake it 45-55 minutes, or until a toothpick comes out clean.  Each and every oven varies a little bit, so keep an eye on it.  You are better of baking it a few minutes longer, than under baking it.

How to Store Gluten Free Lemon Loaf {Lemon Drizzle Cake}

You can store this lemon loaf at room temperature for up to three days, or in the refrigerator for up to a week.  Don't worry, there's no way it is going to last that long.  When I make one of these cakes I have it for breakfast and for an afternoon snack, and who are we kidding, for an evening snack soon.

One of the hardest parts of going gluten free is missing out on the things we used to love.  Well I have news for you, there's no reason to miss out any more! 

This recipe is simple, and tastes way better than that Starbucks one.  Come on, those pieces of cake probably sat in that case for ages, and who knows when it was baked!

There's nothing like having this cake with a cup of coffee, and sharing it with friends.

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Gluten Free Lemon Loaf

This delicious gluten free lemon loaf is better than anything you can get at Starbucks! This lemon drizzle cake makes a great treat or even breakfast!

Prep Time 15 minutes

Cook Time 55 minutes

Author A Stray Kitchen

Ingredients

• Lemon Loaf
• 1 ½ Gluten Free 1-1 Flour (We Like Bob's Red Mill)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup 1 stick unsalted butter softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• zest of 1 large lemon
• 2 tablespoons lemon juice
• ⅓ cup sour cream or buttermilk
• Lemon Icing
• 2 cup powdered sugar
• 1 tablespoon lemon juice
• 1 tablespoon milk

Instructions

For the Gluten Free Lemon Cake

1. Preheat the oven to 350
2. Spray a loaf pan with non stick baking spray
3. In a medium bowl whisk together the dry ingredients and set aside.
4. In the bowl of a stand mixer, cream the butter and granulated sugar until light and fluffy (about 4-5 mins)
5. Add in the eggs one at a time, beating after each until incorporated and scraping down the bowl after adding.
6. Add in all flavorings (vanilla, lemon juice, zest and extract) Add in half of the dry ingredients and mix until combined. Add in sour cream and mix well.
7. Add in the remaining dry ingredients.
8. Pour the batter into the loaf pan and bake for 45-55 mins until skewer comes out clean.
9. Cool completely before adding icing.

For the Glaze

1. In a medium bowl whisk together all of the ingredients until a thick icing forms. If the icing is too thick add a teaspoon of cream or milk to thin it out.

2. If icing becomes too thin add more powdered sugar a bit more lemon juice.

Recipe Notes

If you don’t have sour cream you can also use buttermilk.