An easy, gluten-free loaf bread that is light, moist and bursting with lemon! With the lemon glaze, it's dreamy!
Glazed Lemon Loaf
Soft & Fluffy, Moist, Best Lemon Flavor and so YUMMY!
So many of you have requested this recipe and I am so excited for you to try this New! Gluten-Free Glazed Lemon Loaf!
It is light, bursting with lemon, has the best soft & moist texture and so yummy!
The bread itself is not too sweet and has the best lemon flavor, so the lemon glaze adds the best finishing touch!
To be honest, it takes me back in time to the days before my son had celiac disease, when we lived in city and we used to share the Starbucks Lemon Loaf after going to the playground…. but I digress.
This gluten-free Glazed Lemon Loaf is perfect all year round, but particularly delicious right now as we are longing for Spring and lighter, brighter flavors!
The bright lemon notes bringing a burst of sunshine to the day!
Best part is that it’s so simple to make!
I have a cooking video on this page. And as with all my recipes, there is printable recipe at the bottom of the page with exact measurements and directions.
Let’s make it!
All you need is:
butter or dairy-free butter
gluten-free all purpose flour (we use GF Jules – affiliate link)
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the gluten-free Glazed Lemon Loaf
It comes together super quickly! (hence this is also called a quick bread!)
First you mix the butter and sugar very well until “creamed” or very well combined and light & fluffy, about 1- 2 minutes.
While that is mixing, combine the flour, baking powder, baking soda and salt in a small bowl with a whisk or pastry cutter.
You might be tempted to skip this but with gluten-free baking especially, it not only combines the ingredients but makes the flour finer which helps give the bread its great texture.
Next mix in the eggs. Then vanilla extract, lemon extract, lemon juice and lemon zest!
At this point, the bread smells amazing already!
Then alternately mix in the flour mix and sour cream, until both are fully mixed in and well combined.
The batter is thick, but spoon into a prepared baking pan and it will spread easily and evenly into the pan and corners.
As with all gluten-free baking, check after about 35 minutes, and cover so that the top doesn’t get too golden while the center bakes.
Then let cool in the pan, then move to a baking rack to cool completely before adding glaze.
I made this multiple times before sharing here and full disclosure, I didn’t always glaze it… my family loves the bread so much they eat it plain!
It has an amazing soft & fluffy texture that seems to get moister over time instead of drying out. And it has the best lemon flavor!
But I love the glaze (shocker!) so, let’s make it!
The glaze is simply confectioner or powdered sugar and lemon juice.
You can then drizzle it on any way you like!
For a lighter bread, you can just drizzle the glaze.
For the full effect (my preference!), pour the glaze and use a spoon to spread it over the entire lemon loaf.
Pro-tip: before glazing, place the bread on a drying rack and place wax paper underneath it to catch the glaze that “falls off”.
Let set and slice into it!
It slices beautifully and tastes amazing!
And you can practically see how amazing the texture is! It just looks moist and soft!
Want a slice?
Bread keeps well for 4-5 days too!
If you decide you want to freeze half of it, freeze before putting on the glaze. Then glaze after de-thawing.
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try it.
Preheat oven to 350 degrees F and grease and flour a 10 inch loaf pan.
In a large mixing bowl, add butter and sugar and beat until well creamed (well combined and fluffy!), about 1-2 minutes.
While the butter and sugar mix, combine flour, baking powder, baking soda and salt in a small bowl using a whisk or pastry cutter. Set aside.
Add in eggs, one at a time and mixing well.
Add in vanilla extra, lemon extra, lemon zest and lemon juice and mix well.
Alternately mix in flour mix and sour cream, stopping to scrape down the sides and making sure it is well combined. (start with ⅓ of the flour mix, then ½ the sour cream, then ⅓ flour, 2nd half sour cream, last ⅓ flour)
The batter will be thick so pour or spoon into your prepared baking pan. Spread evenly.
Bake 45 minutes or until toothpick comes out of the center clean, checking at 35 minutes to loosely cover with foil so that top doesn't over brown while center cooks.
Let cool in pan for 15 -20 minutes, then remove from pan and cool completely on baking rack.
In a small bowl, stir together 3 tablespoons lemon juice and powdered sugar until well combined It will seem thick at first but keep stirring and it thins out quidkly. If glaze seems too thick you could add the additional tablespoon lemon juice.
When bread is fully cool, with bread on cooling rack and wax paper underneath the rack, pour glaze over the bread using a spoon to spread evenly,
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...