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Moist Gluten-Free Lemon Loaf (Better Than Starbucks)

✨ Why You'll Love This Recipe
Hi again — it’s Claire 💛 This gluten-free lemon loaf is everything you wish that little green coffee shop version was — super moist (yes, we’re embracing the word), tangy, tender, and topped with a simple, glossy lemon glaze that gives it that perfect zing.
It’s easy, it keeps beautifully, and it’s naturally gluten-free without tasting "gluten-free." Whether you’re baking for brunch, meal prepping a little sweet treat for the week, or impressing a guest with your low-key baking genius — this one delivers.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients
  

For the Loaf:

  • 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup unsweetened applesauce (or plain yogurt)
  • ⅓ cup neutral oil (avocado or light olive oil)
  • ¼ cup milk (dairy or non-dairy)
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

For the Lemon Glaze:

  • ¾ cup powdered sugar
  • 1 ½ tbsp lemon juice (freshly squeezed)
  • Optional: ½ tsp lemon zest for extra sparkle

Instructions
 

1. Preheat & Prep Your Pan

  • Preheat the oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper, letting it hang slightly over the sides for easy lifting. Trust me, it’s worth it.

2. Whisk the Wet Ingredients

  • In a large mixing bowl, whisk together eggs, sugar, applesauce, oil, milk, lemon juice, lemon zest, and vanilla extract. The mixture should look smooth and bright — almost like sunshine in a bowl.
    🍋 Claire’s Tip: Zest your lemons before juicing them — it’s way easier. And don’t skip the zest — it’s where the flavor lives.

3. Mix the Dry & Combine

  • In a second bowl, whisk together the gluten-free flour, baking powder, and salt. Slowly fold the dry ingredients into the wet using a spatula, mixing until just combined. The batter will be thick but silky.

4. Bake to Golden Glory

  • Pour the batter into your prepared pan. Smooth the top.
  •  Bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean (or with a few moist crumbs — we’re not after dry).
  • Claire’s Note: Gluten-free lemon loaf needs time to set — don’t underbake the middle. Cover loosely with foil if it’s browning too fast.

5. Cool & Glaze

  • Let the loaf cool in the pan for 15 minutes, then lift it out to cool completely on a rack. Once cool, whisk together powdered sugar and lemon juice to make your glaze. Pour over the loaf and let it drip naturally. Garnish with lemon zest if you’re feeling extra.

Notes

🔁 Substitutions & Variations

  • Dairy-Free: Use plant-based milk and oil
  • Lower Sugar: Reduce sugar slightly and skip the glaze
  • Extra Moist: Sub yogurt for applesauce
  • Lemon-Poppy Version: Add 1 tbsp poppy seeds to the batter

🧠 Claire’s Gluten-Free Baking Notes

I get it — gluten-free baking can feel like a guessing game sometimes. So let me share a few real talk tips about this lemon loaf, and how to get the best possible bake:
 

🍋 What to Expect from the Texture:

  • This lemon loaf is moist, tender, and light, especially fresh out of the oven.
  • The crumb may not have the exact stretch of a wheat loaf — but with the applesauce (or yogurt), proper mixing, and quality flour, it gets delightfully close.
  • It won’t be dry or crumbly — promise. Just don’t skip the parchment, and don’t overbake.

⏳ The Day-After Difference:

  • Like many gluten-free baked goods, this loaf will firm up slightly after a day in the fridge.
  • That’s totally normal. To revive it, just pop a slice in the microwave for 10–12 seconds or toast it lightly. The glaze gets gooey again and it’s magic.

🧁 Want a Lighter Crumb?

Here’s how to make it even airier:
  • Use room temperature eggs and milk — they trap air better.
  • Don’t overmix once you add the dry ingredients.
  • Sift your flour if it feels dense.

🧪 Common Mistakes to Avoid:

  • Underbaking the center. Always check with a toothpick — it should come out with moist crumbs but not wet batter.
  • Overmixing the batter. Stir until just combined — that’s enough.
  • Skipping the glaze. It’s optional, yes. But it adds moisture and flavor — and makes it feel like a bakery treat.

💬 Related Recipes

🍫 Love a cozy bake? Try our Fudgy Gluten-Free Brownies
 🍪 Or whip up some Soft Gluten-Free Chocolate Chip Cookies
Keyword Gluten-Free