The Gluten Free Lemon Loaf Cake Recipe is soft, fresh and full of bright lemon flavor. It is perfect for tea time or dessert.
This cake is moist and light, not dry at all. You do not need special baking skills. The steps are simple and clear. Many people think gluten free cakes taste boring. This recipe proves them wrong.
If you want to learn how to make Gluten Free Lemon Loaf Cake, you are in the right place. You will also learn the best ingredients for Gluten Free Lemon Loaf Cake.
My Experience With This Recipe
I made this cake for a family gathering. One guest could not eat gluten. I wanted everyone to enjoy the same dessert. I tested this recipe twice.
The lemon smell filled my kitchen. The loaf came out soft and golden. Everyone loved it, even those without gluten issues.
No one guessed it was gluten free. Since then, this Gluten Free Lemon Loaf Cake Recipe is my favorite lemon cake.
Recipe Card Info
- Recipe Name: Gluten Free Lemon Loaf Cake
- Servings: 10 slices
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Course: Dessert
- Cuisine: American
- Calories: 240 kcal per serving
Equipment List
- Mixing bowls
- Hand whisk or mixer
- Measuring cups
- Measuring spoons
- Zester or grater
- Loaf pan
- Parchment paper
Ingredients You Need for Gluten Free Lemon Loaf Cake
- Gluten free all-purpose flour – 2 cups
- Baking powder – 2 teaspoons
- Salt – ¼ teaspoon
- Eggs – 3 large
- Granulated sugar – 1 cup
- Vegetable oil – ½ cup
- Fresh lemon juice – ⅓ cup
- Lemon zest – 2 tablespoons
- Milk – ½ cup
- Vanilla extract – 1 teaspoon
Instructions
1. Prepare the Pan
Line a loaf pan with parchment paper. Grease lightly. Preheat oven to 350°F.
2. Mix Dry Ingredients
Add gluten free flour, baking powder and salt to a bowl. Whisk well and set aside.
3. Beat Eggs and Sugar
In another bowl, beat eggs and sugar until pale and slightly thick.
4. Add Wet Ingredients
Add oil, milk, lemon juice, zest and vanilla. Mix until smooth and shiny.
5. Combine Batter
Slowly add dry ingredients to wet mixture. Stir gently until just combined.
6. Pour Batter
Pour batter into prepared pan. Smooth the top using a spatula.
7. Bake the Cake
Bake for 45 minutes. Insert toothpick in center. It should come out clean.
8. Cool the Cake
Let cake cool in pan ten minutes. Remove and cool fully before slicing.
Recipe Tips
- Use fresh lemon juice for best flavor.
- Do not overmix batter. It makes cake dense.
- Measure flour carefully using cups.
- Let cake cool fully before cutting.
- Store covered to keep it moist.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Protein | 4 g |
| Fat | 11 g |
| Carbs | 32 g |
| Sugar | 18 g |
Serving Suggestions
Serve this cake plain or with light lemon glaze. It tastes great with tea or coffee. You can dust powdered sugar on top.
Add fresh berries on the side. Serve it slightly warm or at room temperature. This cake works well for brunch, snacks or dessert.
Best Sides To Serve With
Fresh berries pair very well. Whipped cream adds softness. Greek yogurt works for breakfast style. Hot tea balances the lemon flavor. Vanilla ice cream is also a good match.
Storage and Reheating Tips
Store cake in an airtight container. Keep at room temperature for two days. Refrigerate up to five days.
Warm slices slightly before serving. Do not microwave too long. It may dry the cake.
Gluten Free Lemon Loaf Cake Recipe
Ingredients
- Gluten free all-purpose flour – 2 cups
- Baking powder – 2 teaspoons
- Salt – ¼ teaspoon
- Eggs – 3 large
- Granulated sugar – 1 cup
- Vegetable oil – ½ cup
- Fresh lemon juice – ⅓ cup
- Lemon zest – 2 tablespoons
- Milk – ½ cup
- Vanilla extract – 1 teaspoon
Instructions
Prepare the Pan
- Line a loaf pan with parchment paper. Grease lightly. Preheat oven to 350°F.
Mix Dry Ingredients
- Add gluten free flour, baking powder and salt to a bowl. Whisk well and set aside.
Beat Eggs and Sugar
- In another bowl, beat eggs and sugar until pale and slightly thick.
Add Wet Ingredients
- Add oil, milk, lemon juice, zest, and vanilla. Mix until smooth and shiny.
Combine Batter
- Slowly add dry ingredients to wet mixture. Stir gently until just combined.
Pour Batter
- Pour batter into prepared pan. Smooth the top using a spatula.
Bake the Cake
- Bake for 45 minutes. Insert toothpick in center. It should come out clean.
Cool the Cake
- Let cake cool in pan ten minutes. Remove and cool fully before slicing.
Notes
- Use fresh lemon juice for best flavor.
- Do not overmix batter. It makes cake dense.
- Measure flour carefully using cups.
- Let cake cool fully before cutting.
- Store covered to keep it moist.
FAQs about Gluten Free Lemon Loaf Cake
Why is my gluten free lemon loaf dry?
Dry cake often comes from too much flour. Always measure carefully. Also avoid overbaking the loaf.
Can I use almond flour instead?
Almond flour alone will change texture. Use a gluten free blend for best results and proper structure.
How to make Gluten Free Lemon Loaf Cake dairy free?
Use plant milk like almond milk. Replace milk one to one. The rest of ingredients stay same.
Can I freeze this lemon loaf cake?
Yes, wrap slices tightly. Freeze for one month. Thaw at room temperature before serving.
Does this cake taste gluten free?
No, it tastes like regular lemon cake. The texture is soft and moist. Many people cannot tell.
Conclusion
This Gluten Free Lemon Loaf Cake Recipe is simple and reliable. It gives bright lemon flavor and soft texture.
You now know how to make Gluten Free Lemon Loaf Cake at home. The ingredients for Gluten Free Lemon Loaf Cake are easy to find.
This cake is perfect for sharing. Bake it once and enjoy every fresh lemon bite.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
