Easy, incredibly moist, and filled with tons of lemon flavor, this gluten-free Lemon Loaf is a great Easter, Spring or Summer breakfast (or brunch) recipe!
I think lemon can be a tricky flavor to bake with.
Not only because it can be hard to get a full lemon flavor, but also because of the acidity of the lemon juice which can affect the way your baked good rises/falls.
But, my husband and my son in particular LOVE lemon, so over the last few years I’ve sort of made it a personal mission of mine to master several lemon recipes for our family.
I’ve got loads of options too, for breakfast, snacks or dessert! All gluten-free:
- For breakfast: Lemon Chia Scones, Lemon Poppy Seed Waffles, Lemon Zucchini Oat Muffins
- For snacks: Lemon Snack Balls and Lemon Honey Granola
- For dessert: Lemon Cookies, Paleo Lemon Cookies (for a healthy treat), Lemon Cupcakes with lemon buttercream frosting
If it were up to my son, he would be eating a Paleo Lemon Cookie everyday! He seriously loves lemon and the great chewy texture of my paleo cookie recipe.
If it were up to me, I would be eating Chocolate Oat Pancakes for breakfast everyday… but, I’ve learned to love lemon too now.
This Lemon Loaf.. yum. It’s a thick bread made extra moist with Greek yogurt, filled with lemon zest and a little lemon juice inside, and topped with a light lemon glaze for total lemon takeover.
I think my son could eat this for breakfast everyday now too. So, he’ll start with Lemon Loaf for breakfast and end the day with a Lemon Cookie. Any other lemon addicts out there like him?! 🙂
There’s a few things to know first.
First, you read that right in the recipe. Only 1 1/2 tsp of baking POWDER not soda. I know, it’s odd for a quick bread recipe to have that little amount of a rising agent. But, that’s what works for lemon bread. Stay with me!
While this recipe is based off my Blueberry Muffins, the key difference in this recipe is the Greek yogurt. It adds extra moisture and melt-in-your-mouth status to this bread.
The Greek yogurt is the best part!
I prefer to use Fage 2% plain Greek yogurt, but you can use whatever kind of Greek yogurt you prefer (even vanilla instead of plain). I haven’t made this bread with regular yogurt before, so I can’t guarantee that it would work, but I’d think that it would.
The other key difference from the Blueberry Muffins is the baking temperature and the way the ingredients are added in.
You’ll cream your butter and sugar together, and then add one egg at a time and beat them into your mixture. This helps the bread have a little more lift. Then, you’ll add your milk, Greek yogurt, lemon zest, lemon juice and vanilla.
Then you’ll add your dry ingredients to your wet ingredients and stir them together. You’ll have a pretty thick batter, and that’s good! Then add your batter to a bread pan and bake at 350 for about 50-55 minutes.
After your Lemon Loaf has COOLED, then you can drizzle your glaze across the top. Simply whisk together powdered sugar, more lemon juice, and milk for the drizzle. Depending on the texture you want for your glaze you can use more powdered sugar or more milk.
You can also omit the Lemon Glaze entirely. I think it really gives this bread the extra punch of lemon flavor, but isn’t necessary.
If you are a total lemon lover and are looking for a great spring or Easter breakfast recipe, I hope this one is a game changer for you!
- 1 3/4 cup gluten-free all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter or coconut oil, softened
- 3/4 cup sugar
- 2 eggs
- 1/2 cup milk (skim, 2% or whole)
- 1/2 cup plain Greek yogurt (I prefer Fage 2%)
- zest from 2 lemons
- 2 tbsp lemon juice
- 1 tsp vanilla
- 3/4 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp milk
To begin, preheat your oven to 350 and line a loaf pan with parchment paper.
In a small mixing bowl add your gluten-free flour, baking powder and salt and stir them together.
In a large mixing bowl, using a hand mixer, cream together your butter (or coconut oil) and sugar for a couple minutes. Add your eggs, one by one, lightly beating them into the mixture in between. Next, add your milk, Greek yogurt, lemon zest, lemon juice and vanilla and slowly beat them into your wet ingredients.
Pour your dry ingredients into your wet ingredients and stir them together till you have a smooth batter. Your batter will be thick. Pour into the loaf pan and bake in the oven for 50-55 minutes, or till the top is springy to touch and a toothpick inserted comes out clean.
Let your bread cool entirely before serving.
In a small mixing bowl, add your powdered sugar, lemon juice and milk and whisk until you have a smooth glaze. If you would like your glaze to be thicker, add more powdered sugar. If you would like your glaze to be thinner, add more milk.
Drizzle across the top of your bread. Devour!
This bread tastes best within the first 2-3 days, stored in an airtight container on the counter. Or, you can store it in the fridge and it can last a few days longer.