Gluten Free Lemon Loaf | Gluten Free Recipes

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gluten free lemon loaf

Is there anything more delicious than a slice of freshly baked lemon loaf? This gluten free lemon loaf is just as moist and flavorful as the classic version, but without the gluten. It’s perfect for breakfast or a snack, and it’s sure to become a new favorite!

What makes this gluten free lemon pound cake recipe special

This traditional-style pound cake is made without the help of baking powder or soda. It gets its lift from eggs and those are all you need to make this moist, delicious treat!

Made without the help of baking powder or soda, this traditional-style pound cake gets its lift from eggs. It’s moist and delicious!

I love the taste of this pound cake. It’s so sweet but not too much that it becomes sickening, which is why I reduced sugar from 1 1/2 cups to just one cup for my version here—the lemon flavor really pops when you add them into something like these fluffy layers!

The best way to make a traditional pound cake is by using butter, cream cheese and eggs. But what makes this version so different from all others? The addition of sugar gives it an extra sweet flavor that you won’t be able resist!

What makes this gluten free lemon pound cake recipe special

Do I need a stand mixer to make this gf lemon pound cake recipe?

No, you don’t need a stand mixer. If your arm is strong enough to beat together butter and cream cheese with granulated sugar in just one mixing bowl using an old-fashioned hand whisk or spatula then go for it!

The best way to beat egg whites is with a stand mixer. With regular beater attachments, you can use any hand-held or large bowl for mixing the ingredients in and not have them escape while being beaten by turning on just one setting at low speed so that it doesn’t create too much air bubbles which will cause your mixture not ferment properly!

Creaming together the butter and cream cheese until it’s light-and fluffy will result in an airy cake.

To get the best results when making este Dres, use a large whisk and turn your bowl on its side. Lean against the counter heavily with one hand while holding it securely in place so that you can safely whip up some great tasting starter dough!

Recipe ingredient notes

Gluten Free Flour:

This is a great recipe! I have tested it with my own gluten-free flour blend and Bob’s Red Mill 1:1. Both flours produced an absolutely tender, moist crumb that had excellent flavor due to the xanthan gum inclusion in their mixture (I’m not saying other brands won’t work for this application; just haven’t tried them yet).

Instant Lemon Pudding Mix:

The Instant Pudding Mix helps to maintain the moisture and flavor of this gluten free lemon loaf. The vegan, dairy-free mix also prolongs its shelf life!

If you want to make your own Instant Pudding mix, just substitute equal amounts of cornstarch or the same gluten free flour blend in this recipe.

Lemons:

This recipe for gluten-free lemon drizzle cake is a perfect balance of sweet and tangy, with the zest from organic lemons. And since we’re using bottled juices in this dish so you don’t have to worry about any pesky pesticides or fertilizer residue!

Neutral Oil:

I recommend using a neutral oil such as canola or grapeseed in this simple recipe for gluten-free lemon bread. Coconut Oil will be too strong flavored and overpower the delicate taste of lemons, so avoid it if possible!

Greek Yogurt or Sour Cream:

The combination of sour cream and greek yogurt provides a richness to this gluten-free lemon loaf that is hard to resist. I’ve tested it with both products, but they work equally well so you can use what closer suits your needs best!

This recipe only works with thick, full-fat yogurt found at your local grocery store.

Recipe ingredient notes

How to glaze a gluten free lemon loaf

This gluten free lemon loaf drizzle cake is finished with a simple but delicious glaze that’s sure to please even the most discerning dessert lover. Combine powdered sugar, fresh squeezed juice from one whole organic lemons and Greek yogurt (or sour cream) in bowl until smooth creamy consistency has been achieved. When you’re finally done spreading the batter on top of your cake, allow some to drip down both sides and garnish with fresh berries if desired. Be careful not too cut into this delicious goodness until after it has set because our Lemon loaf is best when slightly gooey in center!

Store your leftovers in an airtight container or sealable plastic bag. Keep it at room temperature for up to 5 days before eating, then refrigerate any remaining food if you want it preserved longer! The life of your product is greatly diminished when made with gluten-free ingredients.

Note about ovens and oven temperatures

Not only are my recipes tried and true, but I also make sure they’re tested in the oven. To do this right? You need a conventional baking dish placed mid-oven so that heat can properly circulate around all sides of what’s being cooked!

Baking with convection can result in a drying out of your baked goods quickly and still being raw inside. It is important to invest in an oven thermometer because it takes at least 15-20 minutes for a standard American Oven to be fully preheated.

Note about ovens and oven temperatures

Gluten free ginger bread

Recipe gluten free lemon loaf

Ingredients:

1 cup (140 grams) gluten-free flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon xanthan gum

1/4 teaspoon salt

3/4 cup (150 grams) sugar

zest of 2 lemons, finely grated

3 tablespoons (45 ml) lemon juice, freshly squeezed

3 tablespoons (45 ml) olive oil or neutral vegetable oil

3/4 cup (180 ml) yogurt or sour cream

1 teaspoon vanilla extract

2 large eggs, beaten

Instructions:

1. Preheat oven to 350°F (180°C). Grease and flour an 8 1/2 by 4 1/2-inch loaf pan.

2. In a large bowl, whisk together the flour, baking powder, baking soda, xanthan gum, and salt.

3. Add the sugar and lemon zest and stir to combine.

4. In a separate bowl or glass measuring cup, whisk together the lemon juice, oil, yogurt or sour cream, and vanilla extract.

5. Add the wet ingredients to the dry ingredients and mix until just combined.

6. Pour the batter into the prepared loaf pan and bake for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.

7. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

8. Serve with a dusting of powdered sugar, if desired. Store leftovers in an airtight container at room temperature for up to 5 days.

Yield: 1 loaf (12 slices)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Tips to make gluten free lemon loaf

If you are looking for a delicious and gluten free lemon loaf that’s just as moist, flavorful, and easy to make as the classic version, then this is the recipe for you! Here are some tips to help you make your best gluten free lemon loaf ever:

1. Use fresh lemons. Freshly squeezed lemon juice will give your loaf the best flavor.

2. Avoid over-mixing your batter. If you mix your batter too much, it can result in a tough and dry loaf.

3. Don’t be afraid to experiment with different flavors! You could add blueberries, raspberries, or even coconut to liven up the flavor of your lemon loaf.

4. Make sure your loaf is fully cooked before taking it out of the oven. To check, insert a toothpick into the center of the loaf and remove it after 10-15 seconds. If your toothpick comes out clean, then your loaf is done baking!

What to serve with gluten free lemon loaf

Gluten free lemon loaf is delicious on its own, but you can also serve it with a variety of toppings or dipping sauces. Some of my favorites include:

· Lemon curd

· Powdered sugar

· Vanilla or lemon ice cream

· Fresh berries or fruit slices

How to store gluten free lemon loaf

This loaf is best when stored in an airtight container in the refrigerator. It will keep for up to 1 week when stored properly. You can also freeze your gluten free lemon loaf for up to 3 months, although it is best served fresh.

Variations on gluten free lemon loaf

1. Blueberry lemon loaf: Add 1 cup of fresh blueberries to your batter and enjoy a delicious blueberry-lemon flavor combination!

2. Raspberry lemon loaf: Swap out the lemons for raspberries in this recipe and bake as usual. This variation will add a slightly tart and fruity twist to your gluten free lemon loaf.

3. Coconut lemon loaf: Add 1 cup of shredded coconut to your batter for a tropical twist on this classic recipe! This variation is especially delicious when served with a scoop of vanilla ice cream on top.

Conclusion: Gluten Free Lemon Loaf

This gluten free lemon loaf is the perfect summertime treat! It’s light, refreshing and has the perfect balance of sweetness and tartness. Enjoy it on its own or with a dusting of powdered sugar. It’s also delicious served with fresh berries and a dollop of whipped cream. Store leftovers in an airtight container at room temperature for up to 5 days. Be sure to allow the cake to cool completely before slicing into it, as it is best when slightly gooey in center. Written by Earlsgrocery

FAQ:Gluten Free Lemon Loaf

The most important part of making a cake is getting all the ingredients together in time. It’s not just about how much youcreaming butter, but also making sure that there are no lumps or bumps when creamed so it will be fluffy and light!
Lemon loaf cake is best stored in the refrigerator, wrapped tightly with plastic wrap. The moistness of this delicious treat will stay fresh for five days when kept at room temperature but it can last up to seven! To store longer than three weeks you’ll need something more durable like aluminum foil or glass container because once exposed to air Lemon Loaf Cake’s porous surface becomes rapidly refreshed allowing oxygen access which promotes spoilage bacteria growth quickly especially if left out all day long where sun exposure adds another level hazard.

How long is Starbucks iced lemon loaf good for?

It’s best within 2-3 days, but will still be good for up to a week if stored in an airtight container. Beyond that, it starts to get dry and crumbly.

How much sugar is in a gluten free lemon loaf?

There is 3/4 cup (150 grams) of sugar in this recipe. You could reduce the amount of sugar to 1/2 cup (100 grams) if you prefer a less sweet cake. However, the lemon juice and zest provide a good balance of sweetness and tartness.

How many calories are in a slice of lemon loaf?

There are approximately 200 calories in a slice of lemon loaf. This will vary depending on the size of the slice and how it is served (with or without powdered sugar, etc.).

How many carbs are in gluten free lemon loaf?

There are approximately 28 grams of carbs in a slice of gluten free lemon loaf. This will vary depending on the size of the slice and how it is served (with or without powdered sugar, etc.).

Is this gluten free lemon loaf recipe gluten free?

Yes, this recipe is gluten free as long as you use gluten free flour. Be sure to check the labels of your ingredients to ensure they are all gluten free.

Can I make gluten free lemon loaf recipe without lemon zest?

Yes, you can make this recipe without lemon zest. The cake will be less lemony, but still delicious!

Is gluten free lemon loaf loaf a cake?

This recipe could be classified as both a cake and a quick bread, as it contains both baking powder and eggs. It is similar to a pound cake in texture, but not as dense.

What is gluten free lemon loaf made of?

This recipe is made with gluten free flour, lemon juice and zest, sugar, eggs, butter, yogurt (or sour cream), baking powder and salt.

How do I make gluten free lemon loaf?

To make this recipe, simply mix together all of the ingredients in a bowl until well combined. Then pour the batter into a loaf pan and bake at 350 degrees F for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before slicing and serving. Enjoy!

How many gluten free lemon loaf servings does this recipe make?

This recipe makes approximately 12-14 servings, depending on how it is sliced.

Beatrice Payne
Beatrice Payne

Beatrice Payne is an editor for Earl’s Grocery, a sandwich restaurant with a focus on real food. She has worked in the publishing industry for many years and is passionate about helping businesses communicate their message effectively. Beatrice enjoys spending time with her family and friends, and loves exploring new restaurants.

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