Gluten Free Lemon Loaf -

4.50 from 6 votes

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.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: French

Servings: slices

Calories: 233kcal

Author: Nicole Spiridakis

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.

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