Zesty Gluten-Free Lemon Loaf: Pure Sunshine!

Zesty Gluten-Free Lemon Loaf: Pure Sunshine!

Enjoy a bright, zesty gluten-free lemon loaf made with fresh lemon juice and sugar for a delightful, moist treat.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 10

Course: Dessert

Calories: 350

Ingredients Method Notes

Ingredients

  

• 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
• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum—I like Pillsbury gluten-free flour blend)
• 2 tsp baking powder
• ¼ tsp salt

Method

 

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a large bowl, whisk sugar and eggs until light and frothy, about 1 minute.
3. Add milk, melted butter, fresh lemon juice, lemon zest, and vanilla extract to the egg mixture and whisk until smooth.
4. Add the gluten-free flour blend, baking powder, and salt. Gradually stir in the dry ingredients until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the icing, whisk powdered sugar, lemon juice, and salt until smooth. Drizzle over the cooled loaf.

Notes

– Ensure your gluten-free flour blend contains xanthan gum.
– Zest the lemon before juicing it for maximum flavor.
– Do not overmix the batter once flour is added.
– Cool the loaf completely before icing for best results.

Allergens: Eggs, Milk, Soybeans.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to a tender and moist gluten-free lemon loaf lies in the balance of ingredients and the method of combining them. Gluten-free flours absorb liquid differently than wheat flour, often leading to a drier texture. To combat this, we ensure adequate moisture from the eggs, milk, and melted butter. The melted butter coats the gluten-free flour particles, preventing them from absorbing too much liquid too quickly and becoming tough. Whisking the eggs thoroughly incorporates air, which aids in leavening and creates a lighter crumb. Freshly squeezed lemon juice not only provides the signature tartness but also its acidity reacts with the baking powder, further assisting in the rise. Finally, the lemon zest is crucial for an intense, bright lemon flavor that permeates the entire loaf. Overmixing after adding the flour blend should be avoided, as it can still develop toughness in gluten-free baked goods.

Troubleshooting

• Loaf is dry: This often happens with gluten-free baking. Ensure you measured your flour accurately (spoon and level method is best). Using slightly more milk (1-2 tbsp) or a bit more melted butter (1 tbsp) can add needed moisture.
• Loaf is dense or gummy: This can indicate under-leavening or improper flour hydration. Make sure your baking powder is fresh. Ensure all wet ingredients are well combined before adding dry, and don’t overmix once the flour is incorporated. Baking for too short a time can also result in a gummy center.
• Loaf has a tough crust: Overbaking is the usual culprit. Check for doneness earlier than the recipe suggests, especially if your oven runs hot. A slightly underbaked center will continue to cook as it cools.
• Flavor is too subtle: Ensure you are using freshly squeezed lemon juice and plenty of zest. The zest contains the essential oils that provide the most potent lemon aroma and flavor.

Substitutions

• Gluten-Free Flour Blend: If your blend doesn’t contain xanthan gum, you’ll need to add about ½ teaspoon. Different blends can yield slightly different textures; a blend with a higher proportion of rice flour might result in a slightly grittier loaf.
• Milk: Any unsweetened plant-based milk like almond, soy, or oat milk will work well. Coconut milk can add a subtle tropical note. For a non-dairy option, water can be used in a pinch, but it will reduce richness.
• Butter: Ghee is clarified butter and works as a 1:1 substitute. Vegan butter sticks like Smart Balance or Miyoko’s Kitchen will also work. Coconut oil (melted) can be used, but it may impart a slight coconut flavor.
• Lemon Juice: While fresh is best, bottled lemon juice can be used. However, the flavor will be less vibrant. For a different citrus note, lime juice can be substituted, though it will alter the classic lemon loaf profile.

Pro tips

• Ensure your gluten-free flour blend contains xanthan gum.
• Zest the lemon before juicing it for maximum flavor.
• Do not overmix the batter once flour is added.
• Cool the loaf completely before icing for best results.

Try this delightful Gluten-Free Iced Lemon Loaf and bring a little sunshine to your day. Enjoy the perfect balance of sweet and tart!

Try this next: Unbelievable Gluten-Free Southern Bread Pudding

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