Gluten Free Lemon Loaf Cake Recipe
The Gluten Free Lemon Loaf Cake Recipe is soft, fresh and full of bright lemon flavor. It is perfect for tea time or dessert.
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.