Go Back
A piece of bread on a plate

Lemon Loaf (gluten-free)

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 251 kcal


Lemon Loaf

  • 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

Lemon Glaze

  • 3/4 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tbsp milk


Lemon Loaf

  1. To begin, preheat your oven to 350 and line a loaf pan with parchment paper.

  2. In a small mixing bowl add your gluten-free flour, baking powder and salt and stir them together.

  3. 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.

  4. 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.

  5. Let your bread cool entirely before serving.

Lemon Glaze (optional)

  1. 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.

  2. Drizzle across the top of your bread. Devour!

Recipe Notes

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.