Gluten-Free Lemon Loaf Recipe — Moist Citrus Pound Cake

This gluten-free lemon loaf is a classic made from straightforward ingredients. The cake is moist and bright with fresh lemon zest and finished with a simple lemon glaze. It’s perfect for afternoon tea or coffee and offers the same satisfying flavor as a bakery loaf without the high price.

Recipe Ingredient Notes

Gluten-Free Flour: This loaf was developed with a stable gluten-free all-purpose blend that contains xanthan gum. It has also been tested with Bob’s Red Mill 1-to-1, both producing a tender, moist crumb. Other blends may work but can vary in hydration and texture.

Instant Lemon Pudding Mix: Instant lemon pudding helps with moisture, texture, lemon flavor, and shelf life. A common gluten-free option is Jell-O Instant Lemon Pudding Mix. If you prefer not to use pudding mix, substitute equal amounts of cornstarch or the same gluten-free flour blend used in the recipe.

Lemons: Because the recipe relies on fresh lemon zest and juice, organic lemons are recommended when possible. Always rinse citrus before zesting and avoid bottled lemon juice for the best flavor.

Neutral Oil: Use a neutral-flavored oil such as canola or grapeseed so the lemon brightness remains the focus. Coconut oil will impart too much flavor.

Greek Yogurt or Sour Cream: Full-fat Greek yogurt or sour cream adds richness and moisture. Both work interchangeably; avoid thin “regular style” yogurt as it may affect texture.

How to make Gluten Free Lemon Loaf

This loaf is quick to prepare and does not require a stand mixer—just bowls, a whisk, a spatula, and a loaf pan. Bring eggs and dairy to room temperature for best results.

Step 1: Preheat the oven to 350°F (175°C). Spray your loaf pan and line it with parchment, leaving an overhang for easy removal.

Step 2: In a small bowl whisk together the gluten-free flour, instant lemon pudding mix (or cornstarch), baking powder, baking soda, and kosher salt. Set aside.

Step 3: In a large bowl combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers to release the oils and intensify the lemon aroma.

Step 4: Add the lemon juice, neutral oil, eggs, and Greek yogurt (or sour cream) to the sugar mixture and whisk until smooth and no lumps of yogurt remain.

Step 5: Add the dry ingredients to the wet ingredients and whisk briefly to combine. Finish folding gently with a flexible spatula—avoid overmixing to keep the crumb tender.

Step 6: Pour the batter into the prepared pan and smooth the surface. For a guided crack, you can oil a knife and score a 1/4-inch channel down the center of the batter; the loaf will naturally split there as it bakes.

Step 7: Bake at 350°F for 60–70 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10–15 minutes, then transfer to a rack to cool completely.

How to glaze a Gluten-Free Lemon Drizzle Loaf

Whisk powdered sugar with fresh lemon juice and a spoonful of Greek yogurt or sour cream until smooth. Spoon the glaze over the cooled loaf, letting it drip down the sides. Garnish with fresh berries if desired and allow the glaze to set before slicing.

Storage & Freezing

Store leftover loaf in an airtight container at room temperature for up to five days. For longer storage, freeze for up to three months. To freeze slices, place them on a parchment-lined tray until firm (about 2 hours), then wrap individually in plastic and store in an airtight container or freezer bag. Thaw at room temperature.

FAQ for Gluten Free Lemon Drizzle Cake

Note about Salt in my Recipes

I use Diamond Crystal Kosher salt in my recipes unless otherwise noted. Different salts have different grain sizes and salinity; adjust amounts if you use another brand such as Morton’s Kosher Salt, which is denser and may taste saltier.

Baking in grams

Baking by weight is more accurate than volume measurements. A digital kitchen scale ensures consistent results, especially with gluten-free flours that weigh differently than wheat flour.

Note about Ovens and Oven Temperatures

These recipes are developed for conventional ovens with the rack in the middle position. If using convection (fan) bake, reduce temperature or watch closely to prevent over-browning while the interior finishes baking.

Substitutions and Modifications

Substitutions can change texture and flavor. The recipe has been tested as written; altering key ingredients may affect the outcome.

More Gluten Free Lemon Desserts to try

📖 Recipe

Yield: 10 slices

Gluten Free Lemon Cake

A moist, tender gluten-free loaf packed with fresh lemon zest and finished with a creamy lemon drizzle.

Prep Time
15 minutes

Cook Time
1 hour 10 minutes

Additional Time
1 hour

Total Time
2 hours 25 minutes

Ingredients

Gluten Free Lemon Loaf

• 225 grams gluten free multipurpose flour
• 25 grams instant lemon pudding mix (or cornstarch)
• ¾ teaspoon baking powder
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda
• 200 grams granulated sugar
• Zest of 2 medium lemons
• 90 grams neutral oil
• 20 grams fresh lemon juice
• 3 large eggs, room temperature
• 115 grams full-fat Greek yogurt (or sour cream)

Lemon Drizzle

• 175 grams powdered sugar
• 20 grams fresh lemon juice
• 30–40 grams Greek yogurt or sour cream

Instructions

How to make a Gluten Free Lemon Loaf

1. Preheat the oven to 350°F. Spray and line an 8.4” x 4.5” Pullman or standard loaf pan with parchment, leaving an overhang.
2. Whisk together flour, instant lemon pudding mix (or cornstarch), baking powder, baking soda, and salt. Set aside.
3. Rub the lemon zest into the granulated sugar in a large bowl to release the oils.
4. Add eggs, lemon juice, and neutral oil to the sugar mixture and whisk to combine. Stir in Greek yogurt until smooth.
5. Gently fold the dry ingredients into the wet mixture with a rubber spatula until just combined.
6. Pour batter into the prepared pan. Optional: oil a knife and score a 1/4-inch line down the center to guide the loaf’s crack.
7. Bake at 350°F for 60–70 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in the pan 10–15 minutes, then transfer to a rack to cool completely.

Lemon Drizzle

1. Whisk powdered sugar with lemon juice and Greek yogurt (or sour cream) until smooth.
2. Spread the glaze over the cooled loaf, allowing it to drip down the sides. Garnish with berries if desired.
3. Let the glaze set before slicing and serving.

Notes

Loaf Pan: An 8.4” x 4.5” x 4.1” Pullman pan produces a tall, even loaf. A standard loaf pan also works.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving:
Calories: 350

Calories are an estimate.

Did you make this recipe?

If you try this loaf, please leave a comment and rating on the blog.