This gluten-free lemon loaf cake is a true classic made with simple ingredients. A moist cake bursting with zesty lemon flavor thanks to an abundance of freshly grated lemon zest and an easy glaze made with fresh lemon juice. This gluten free lemon drizzle cake makes the perfect afternoon tea treat (or coffee) without the expensive Starbucks Lemon Loaf price tag.
By accident, this recipe for Lemon Drizzle Cake turned into a science project. It took several tests to figure out which dairy and how much to use in this recipe. I finally settled on full-fat greek yogurt, full-fat sour cream, or a non-dairy substitute like coconut milk yogurt.
My pan of choice for this recipe is an 8.4”x4.5”x4.1 Pullman Loaf Pan. A standard loaf pan will work as well but I highly recommend investing in a Pullman loaf pan if you bake a lot of loaf bread/cakes.
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Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe with my own gluten-free flour blend and Bob's Red Mill 1-to-1. Both flour blends produced a tender, moist crumb and exceptional flavor. I am not saying other brands will not work in this recipe. I just have not tested them in this application. Flours blends used to develop this great recipe do contain xanthan gum.
Instant Lemon Pudding Mix: Instant pudding mix helps with the texture, moisture, and flavor of this gluten-free lemon loaf. The instant lemon pudding also helps to extend the shelf life of this cake. I use Jell-O Instant Lemon Pudding Mix which is gluten-free and vegan. If you do not want to use Instant Pudding mix, please substitute with equal amounts of cornstarch or an equal amount of the same gluten-free flour blend you are using in this recipe.
Lemons: Since we are using the zest of the lemons in this recipe for gluten-free lemon drizzle cake I recommend using organic lemons (if you can). No matter what, make sure to give them a good rinse. I do NOT recommend using bottled lemon juice.
Neutral Oil: I recommend using a neutral oil such as canola or grapeseed oil in this simple recipe for gluten-free lemon bread. Coconut Oil will be too strong flavored for this recipe and overpower the lemon flavor.
Greek Yogurt or Sour Cream: Greek Yogurt or Sour Cream not only provides flavor in this gluten-free lemon loaf but also fat. I have tested this recipe with greek yogurt and sour cream and both products work interchangeably. I have not tested this recipe with "regular style yogurt" found in US grocery stores since it is too thin.
Step by Step Instructions
Making this Gluten-Free Lemon Loaf cake is not rocket science. For this simple recipe, you won't even need a stand mixer or hand mixer. You will need a large mixing bowl and a small bowl for the dry ingredients. A zester and a juicer (I especially like this one: Lemon Squeezer) for the lemons. You will also need a whisk, a flexible spatula, and 8.4”x4.5”x4.1 Pullman Loaf Pan. A standard loaf pan will work as well but I highly recommend investing in a Pullman loaf pan if you bake a lot of loaf bread/cakes.
Please make sure your ingredients are at room temperature. I recommend placing the eggs in a bowl with some warm water and allowing them to sit for 10-15 minutes.
Step 1: Preheat the oven to 350F, spray the loaf pan with some cooking spray, and line with parchment paper leaving some overhang on the sides.
Step 2: In a small bowl whisk together the gluten-free flour, instant lemon pudding mix (or corn starch), baking powder, baking soda, and kosher salt. Set aside.
Step 3: In a large bowl combine the granulated white sugar and lemon zest. Using your fingers, rub the zest into the sugar. This will bring out the oils and lemon flavor of the zest and give the gluten-free lemon loaf a bright lemon flavor without adding lemon extract.
Step 4: Add the lemon juice, neutral oil, and greek yogurt (or sour cream) to the sugar mixture and whisk to combine. Whisk until no lumps of sour cream remain.
Step 5: Add the dry ingredients to the wet ingredients and whisk to combine. Switch to a flexible rubber spatula and fold everything together. Make sure not to over whisk the batter.
Step 6: Pour the batter into the prepared loaf pan and smooth out evenly with the back of a spoon or a flexible spatula. If you like, dip a butter knife in some neutral oil and make a "cut" around ¼ inch deep down the middle of the loaf batter. This will be a guide for the "middle crack" of your quick bread (which will happen anyways but this way you know where it will happen)
Step 7: Place the loaf in the preheated oven and bake at 350F for 60-70 minutes. The loaf is done when it is golden brown and a toothpick inserted in the center of the loaf comes out clean. Allow for it to cool in the pan for 10-15 minutes before removing it from the loaf pan and transferring it to a cooling rack to cool completely.
How to glaze a Gluten-Free Lemon Drizzle Loaf
This gluten-free lemon drizzle cake is finished with a simple lemon glaze. Combine the powdered sugar, fresh-squeezed lemon juice, and Greek yogurt (or sour cream) in a small bowl and whisk until smooth and creamy. Using a spoon, spread evenly over the top of the cake, allowing some of it to drip down the sides. Garnish with fresh berries if you like. Allow for the icing to set before enjoying a slice of the lemon loaf.
Store any leftovers in an airtight container at room temperature for up to 5 days. You may also freeze it for up to 3 months. Thaw at room temperature. Please be aware baked goods made with gluten-free ingredients have a shorter shelflife than products baked with all-purpose flour.
FAQ for Gluten Free Lemon Drizzle Cake
Dehydrated lemon zest and orange zest are available at some specialty supermarkets such as Whole Foods. It can be found in the spice aisle. It is more expensive than zesting citrus yourself.
Yes but please be aware that lemon zest adds a lot of citrus flavor to a recipe.
Place the frosted gluten-free lemon loaf (whole or slices) on a sheet pan and place it in the freezer for 2-3 hours. Then wrap it up in plastic wrap and place it in an airtight container. Freeze for up to 3 months.
A Pullman loaf pan is a rectangular pan with straight sides which allow loaf bread, like this delicious quick bread, to rise taller without collapsing.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Recipes to try
📖 Recipe
Gluten Free Lemon Cake
This gluten-free lemon loaf cake is a true classic made with simple ingredients. A moist cake bursting with zesty lemon flavor thanks to an abundance of freshly grated lemon zest and an easy glaze made with fresh lemon juice. This lemon drizzle cake makes the perfect afternoon tea treat (or coffee) without the expensive Starbucks Lemon Loaf price tag.
Ingredients
Gluten Free Lemon Loaf
- 225 grams gluten free multipurpose flour
- 25 grams Instant Lemon Pudding Mix
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 200 grams granulated white sugar
- Zest of 2 Lemons, medium size
- 90 grams neutral oil
- 20 grams fresh lemon juice
- 3 large eggs, at room temperature
- 115 grams full fat greek yogurt
Lemon Drizzle
- 175 grams powdered sugar
- 20 grams lemon juice, fresh squeezed
- 30-40 grams greek yogurt
Instructions
How to make a Gluten Free Lemon Loaf
- Preheat the oven to 350F, spray the Pullman loaf pan with some cooking spray, and line with parchment paper leaving some overhang on the sides.
- In a small bowl whisk together the gluten-free flour, instant lemon pudding mix (or corn starch), baking powder, baking soda, and kosher salt. Set aside.
- In a large bowl combine the granulated white sugar and lemon zest. Using your fingers, rub the zest into the sugar.
- Add the eggs, lemon juice, neutral oil to the sugar mixture and whisk to combine
- Whisk in the greek yogurt until no lumps remain
- Add the dry ingredients to the wet ingredients and with a flexible rubber spatula fold everything together.
- Pour the batter into the prepared loaf pan. If you like, dip a butter knife in some neutral oil and make a “cut” around ¼ inch deep down the middle of the loaf batter. This will be a guide for the “middle crack” of your quick bread (which will happen anyways but this way you know where it will happen)
- Place the loaf in the preheated oven and bake at 350F for 60-70 minutes. The loaf is done when it is golden brown and a toothpick inserted in the center of the loaf comes out clean.
- Allow for it to cool in the pan for 10-15 minutes before removing it from the loaf pan and transferring it to a cooling rack to cool completely.
Lemon Drizzle
- Combine the powdered sugar, fresh-squeezed lemon juice, and Greek yogurt (or sour cream) in a small bowl and whisk until smooth and creamy.
- Using a spoon, spread evenly over the top of the loaf allowing some of it to drip down the sides. Garnish with fresh berries if you like.
- Allow for the icing to set before enjoying a slice of the lemon loaf.
Notes
Loaf Pan: My pan of choice for this gluten-free lemon loaf recipe is an 8.4”x4.5”x4.1 Pullman Loaf Pan. A standard loaf pan will work as well but I highly recommend investing in a Pullman loaf pan if you bake a lot of loaf bread/cakes.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 350
Calories are a guestimate.
Petra says
Thank you so much for this recipe. I know you worked very hard to share the perfect recipe for a Gluten Free Lemon Loaf. I can't wait to make this!
Crystal says
This lemon cake looks fabulous and perfect with an afternoon cup of tea. Thanks for the recipe!
Jacqui says
It looks amazing, with a beautiful crumb! I may have to give this a go without the eggs.
nancy says
love this lemon loaf. now i don't have to buy it while getting my coffee
Tu says
This looks so good. So glad I stumbled upon this recipe. I'm gonna make this for the weekend :).
Megan Levonyak says
This recipe is foolproof and DELICIOUS! I was nervous it wouldn't turn out because my batter looked a little lumpy, but it turned out perfect. The loaf is moist and light on the inside and has a great crust. Thank you Daniela!
Steph says
The lemon loaf was so yummy. It’s an awesome gluten free confection. I can’t believe it’s gluten free!!!
Kelley Palmatier says
I made this last weekend. Far better than Starbucks- not as sweet! I have yet to make a bad recipe from your website. Thank you so much for making delicious gf recipes!
Jere Cassidy says
What a tasty lemon loaf. I was glad to see the number of lemons you use in the recipe. So many use just the zest or even one lemon and that usually is not enough lemon flavor.
Gwynn says
This lemon cake is my new favorite dessert and I love that it's gluten free too!
Ann says
Yum! I love how you added raspberries to the top. The color adds such a prettiness to the loaf! I am excited to give this recipe a try!
Terri says
Hi! I want to make this is some decorative paper loaf pans so that I can give them as gifts. The pans are approximately 3.5” x 5.5”. Any suggestions on adjusting the baking time?
Also, do you happen to know how many cups of batter your recipe makes?
Thank you!
Daniela says
Hello, I do not know how many cups this recipe makes but it should make around 800-900 grams just by looking at the ingredients. I have not weighted the batter. As for baking time, I would suggest testing them after 30 minutes but I never use baking pans this small so I can't provide a correct number.
Lisa says
A fabulous recipe for Lemon Loaf -- it is better than Starbucks, and gluten-free! You did a wonderful job on the recipe. I can always tell when the recipe author hasn't tested or had the recipe tested by a different reader. You went far and above -- and for free! I'll try to support your efforts in all ways I can! I am looking forward to trying just about every recipe you provide-- it will be great fun -- but I'll need to do the reading on the treadmill!
Daniela says
Lisa, thank you so much for this kind comment. I so appreciate your support and I am happy you loved the lemon loaf. Thank you for being here
MsElis says
The Lemon Loaf was so delicious and did not last long after I made it. I appreciate all the detail in the recipe and blog post. It was absolutely worth every penny to buy the Pullman Loaf pan. This is the first time in a long time that I have been excited about Gluten Free Baking, thank you for sharing your gift Daniela.
Daniela says
I love hearing this. The lemon loaf might be one of my favorites. And the pullman loaf pan is such a game changer
Joanna says
Another delicious-looking recipe! However, I can’t eat any pudding mixes. Glad you give us your flour blend recipe that works for your recipes.
Daniela says
If you read the Recipe Ingredient Notes it states that you can leave out the pudding mix 🙂
Kathy Kaczkowski says
What can you use to substitute for the eggs?
Daniela says
I am not an egg free baker and since this recipe requires 3 eggs for structure I don’t believe it can be made egg free.
yvette putter says
Hey! Made this over the weekend to use as a treat for my kids' lunch kits, and they all loved it. They have requested it becime a regular school day inclussion❤️
Cindy says
Your recipes are all so delicious! I always use regular flour. How many grams of regular flour do you recommend for this recipe? do you have a formula to convert?
Daniela says
I am glad you enjoy my recipes even though you don't bake with gluten-free flours. For this Lemon Loaf, please replace the gluten-free flour with 205 grams of regular flour.
Cindy says
I made the cake with 205g regular flour and I used cornstarch instead of the pudding mix. It all worked great. I have never eaten such a good lemon cake as this one! wow! super moist! great! Next I'll try the chocolate bundt cake. Thanks for the conversion to regular flour Daniela
Haylee says
Idk what happened the loaf completely fell in the middle . I've literally never had that happen baking .
Daniela says
without knowing if you made any substitutions or adjustments to the recipe, it’s hard to tell you what went wrong. Here are a few general reasons
1. the lemon loaf was under baked. oven temperatures vary widely and if your oven runs hot/cold the baked good may appears done but is still raw inside. Also - if you used a fan forced oven, the outside bakes quickly leaving the inside raw
2. wrong measuring of ingredients or your baking soda/baking powder is expired and causes the bread to collapse
3. wrong pan was used. I only bake in metal pans.
4. substitutions have been made to the original recipe or important ingredient have been left out .