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    Home » Recipes » Gluten Free Recipes

    Gluten Free Lemon Loaf

    Modified: Sep 21, 2023 · Published: Sep 1, 2023 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    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.

    Slices of gluten free lemon cake is shown on a white background.

    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.

    Jump to:
    • Easy Gluten Free Lemon Loaf Recipe
    • Why You'll Love This Gluten Free Lemon Loaf
    • What You'll Need
    • How to Make Gluten Free Lemon Loaf:
    • Tips and Variations
    • Serving Suggestions
    • Storage Options
    • More Lemon Recipes:
    • Gluten Free Lemon Loaf
    A gluten free lemon cake is shown on a white background.

    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.
    The ingredients for gluten free lemon loaf, including oil, lemons, sugar, oat flour, almond flour, yogurt, and eggs, are shown on a white background.

    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 - 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:

    1. Heat the oven: Heat the oven to 350℉. Lightly grease a standard loaf pan with oil.
    2. 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.
    3. 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.
    4. 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.
    5. Cool: Cool the cake on a rack for about 20 minutes, then turn it out of the pan to cool completely.
    Slices of gluten free lemon cake on floral plates.

    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 ¼ cup sifted powdered sugar with the juice of 1 fresh lemon and drizzle it over the cooled cake.
    A slice of gluten free lemon cake on a floral plate.

    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 them in the freezer for up to 3 months. Thaw in the fridge before eating.

    More Lemon Recipes:

    • Gluten-Free Lemon Cream Scones
    • Gluten-Free Meyer Lemon Snack Cake
    • Gluten-Free Lemon Layer Cake
    Slices of gluten free lemon loaf on floral plates.
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    Gluten Free Lemon Loaf

    Nicole Spiridakis
    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.
    4.50 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine French
    Servings 10 slices
    Calories 233 kcal

    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.

    Notes

    • 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 ¼ cup sifted powdered sugar with the juice of 1 fresh lemon and drizzle it over the cooled cake.
    • The cake may take longer to bake depending on your oven - check at 35 minutes and keep checking every 5 minutes until it's done.

    Nutrition

    Calories: 233kcalCarbohydrates: 21gProtein: 1gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 152mgPotassium: 28mgFiber: 0.01gSugar: 21gVitamin A: 90IUVitamin C: 0.1mgCalcium: 83mgIron: 1mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

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    4.50 from 6 votes (6 ratings without comment)

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    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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