Gluten Free Lemon Loaf
This simple, oh-so-tender Gluten Free Lemon Loaf is bright and fragrant with lemon. It has a wonderfully fluffy crumb made with oat and almond flours plus a secret ingredient: whole-fat yogurt.
Easy Gluten Free Lemon Loaf Recipe
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 gluten free lemon loaf is inspired by a French yogurt cake, with a few adaptations from moi. It’s a wonderful afternoon snacking cake or you can dress it up with whipped cream and fruit for a simple yet luscious dessert. All of the ingredients you’ll need for this cake are easily found in your grocery store, and it takes just minutes to whisk up the batter.
And did I mention that this is a one-bowl recipe? I absolutely adore a cake that takes minimal fuss to put together and this one more than fits the bill!
Why You’ll Love This Gluten Free Lemon Loaf
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 3/4 cup if you wish
- Eggs – To bind together the batter
- Oat flour – Oat flour is a wonderful gluten-free baking flour
- Almond flour – Almond flour brings moisture and sturdiness to the cake
- Salt – I like to use fine sea salt in my baking
- Baking powder – For lightness and lift
- 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
How to Make Gluten Free Lemon Loaf:
- Heat the oven: Heat the oven to 350℉. Lightly grease a standard loaf pan with oil.
- Rub the lemon zest into the sugar: In a large bowl, rub the lemon zest into the sugar for a few minutes until the zest is worked into the sugar and you can smell a wonderful lemon scent coming from the bowl.
- Add in the rest of the ingredients: Then add in the yogurt, sugar, and eggs, stirring and whisking until well blended. Add the flours, baking powder, and salt. Add the oil and stir well to incorporate. Keep stirring until it forms a smooth batter. Pour the batter into the prepared pan and let it rest until the oven is heated.
- Bake: Bake the cake for 35-45 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean.
- Cool: Cool the cake on a rack for about 20 minutes, then turn it out of the pan to cool completely.
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 well, another kind of 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 1/4 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 you can easily make it fancy with whipped cream and fresh fruit like strawberries and blueberries. Or serve it with vanilla ice cream drizzled with caramel sauce for a treat.
Storage Options
Store the lemon cake tightly wrapped or covered in plastic on the counter at room temperature for 1 day, then keep it in the fridge. You can eat it cold or at room temperature. You can also freeze slices of lemon cake: wrap each slice in plastic, then place them in a freezer-safe Ziploc bag and store in the freezer for up to 3 months. Thaw in the fridge before eating.
More Lemon Recipes:
Gluten Free Lemon Loaf
Ingredients
- 1 cup granulated sugar
- 2 teaspoons freshly grated lemon zest
- ½ cup plain full-fat yogurt
- 3 large eggs
- 1 ¼ cup/150 g oat flour
- ½ cup/60 grams almond flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ cup olive oil or coconut oil
Instructions
- Heat the oven to 350℉. Lightly grease a standard loaf pan with oil.
- In a large bowl, rub the lemon zest into the sugar for a few minutes until the zest is worked into the sugar and you can smell a wonderful lemon scent coming from the bowl.
- Then add in the yogurt, sugar, and eggs, stirring and whisking until well blended. Add the flours, baking powder, and salt. Add the oil and stir well to incorporate. Keep stirring until it forms a smooth batter. Pour the batter into the prepared pan and let it rest until the oven is heated.
- Bake the cake for 35-45 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean.
- Cool cake on a rack for about 20 minutes, then turn it out of the pan to cool completely.