Gluten Free Lemon Loaf

A gluten free lemon loaf cake is a recipe every cook, gluten-free or not, should have in their recipe box. This simple, super-versatile cake is made with a simple blend of oat and almond flour for a wholesome, sturdy crumb that nonetheless manages to be effortlessly tender. Whole milk yogurt lends moisture and structure.

This recipe is inspired by a French yogurt cake, with a few adaptations from moi. It's a wonderful afternoon snack, or you can dress it up with whipped cream and fruit for a simple yet luscious dessert. Add a simple lemon glaze for even more flavor.

Try my gluten free yogurt lemon cake or gluten free lemon cookies for more bright, sunshiney lemon recipes.

What You'll Love

There's lots to love about this gluten-free lemon loaf, starting with how easy it is to make! Here's why you'll make this one again and again:

• One-bowl recipe: As mentioned, this is a one-bowl recipe! Prep couldn't be simpler!
• Naturally gluten-free: All of the ingredients needed to make this beautiful cake are gluten-free, including the simple flour combination.
• Healthy ingredients: OK, mostly healthy if you overlook the sugar! Whole grain oat flour and protein-packed almond flour form the base of the cake, then you'll add in yogurt for more protein and heart-healthy olive oil.

What You'll Need

Here's what you'll need to make this citrusy cake. The full ingredient amounts and instructions are in the recipe card below.

• Yogurt - Use whole milk, plain yogurt.
• Sugar - You can reduce the sugar slightly to ¾ cup if you wish.
• Eggs - Large eggs are best.
• Oat flour - Learn how to make oat flour or pick up a package at the store. Or, try a 1:1 blend like my homemade gluten free flour blend. You can substitute brown rice flour if you don't eat oats.
• Almond flour - Use fine-ground almond flour so that it blends well into the batter.
• Salt - I like to use fine sea salt in my baking, and table salt works, too.
• Baking powder
• Lemon zest - You'll rub the lemon zest into the sugar to release its oils to flavor the cake
• Olive oil - I also like to use coconut oil in this cake

Tips and Variations

Need subs? I've got you covered! Read on for substitution suggestions plus some variation options:

• Make it with different citrus: Yes, you can definitely make this a lime or tangerine loaf cake! Try different citrus varieties to make this gluten-free lemon loaf into an orange or lime loaf.
• Oat flour substitute: Try teff flour or sorghum flour.
• Almond flour substitute: Try another nut flour or tiger nut flour. Just make sure it's finely ground.
• Add a glaze: Mix ¼ cup sifted powdered sugar with the juice of 1 fresh lemon and drizzle it over the cooled cake.

Serving Suggestions

I love to eat slices of this gluten free lemon loaf plain, but they're also lovely topped with whipped cream and fresh fruit like strawberries and blueberries. Or, add a big dollop of lemon curd or honey lemon curd, or strawberry honey jam.

Storage Options

• Counter - Store the lemon cake tightly wrapped or covered in plastic on the counter at room temperature for up to 3 days.
• Fridge - Extend the loaf's life by storing it in the fridge for up to 5 days. You can eat it cold or at room temperature.
• Freezer - You can freeze slices of lemon cake by wrapping each slice in plastic, then placing them in a freezer-safe Ziploc bag and storing them in the freezer for up to 3 months. Thaw in the fridge before eating.