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Gluten Free Lemon Loaf Recipe

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4.3 from 56 reviews

This Gluten Free Lemon Loaf is a moist, tangy, and flavorful cake made with light buckwheat and almond flours, enhanced with fresh lemon juice and zest. Sweetened with sugar and balanced by neutral oil and unsweetened applesauce, this loaf offers a delightful gluten-free treat perfect for breakfast, tea time, or dessert. The topping of sliced almonds adds a lovely crunch, making it a delicious and wholesome baked good.

Ingredients

Wet Ingredients

  • ⅔ cup granulated sugar (133 g)
  • ½ cup neutral oil (120 g)
  • ½ cup unsweetened applesauce (120 g)
  • ¾ cup oat milk or almond milk (180 g)
  • 1 tsp vanilla extract (5 g)
  • 6 tbsp fresh lemon juice (90 g)
  • 2 tbsp lemon zest (12 g)

Dry Ingredients

  • 2 cups light buckwheat flour (240 g)
  • 1 cup almond flour (105 g)
  • 2 tsp baking powder (8 g)
  • ½ tsp baking soda (2 g)
  • ½ tsp fine sea salt (3 g)

Topping

  • ⅓ cup almonds (sliced or slivered almonds, 40 g)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8” x 4” (20cm x 10cm) loaf pan and line it with parchment paper, leaving an overhang on at least one side for easy removal later.
  2. Mix Wet Ingredients: In a large bowl, combine the granulated sugar, neutral oil, and unsweetened applesauce. Whisk them together until well emulsified and smooth.
  3. Add Liquids: Pour in the oat milk (or almond milk) and vanilla extract into the wet mixture, whisking until fully incorporated.
  4. Add Lemon Flavor: Stir in the fresh lemon juice and lemon zest, mixing well to distribute the citrus flavor evenly throughout the batter.
  5. Combine Dry Ingredients: Add the light buckwheat flour, almond flour, baking powder, baking soda, and fine sea salt to the wet ingredients. Stir gently until the batter is smooth and well combined. Let the batter rest for 2-3 minutes to allow the flours to absorb moisture, which prevents a gritty texture in the final loaf.
  6. Transfer to Pan: Scrape the batter into your prepared loaf pan and level the surface with a spatula.
  7. Add Almond Topping: Sprinkle a single layer of sliced or slivered almonds evenly over the top of the batter for added crunch and texture.
  8. Bake: Place the loaf in the preheated oven and bake for 45-55 minutes. The loaf is done when the edges are golden brown, the center is set, and a skewer inserted into the middle comes out with just a few moist crumbs.
  9. Cool and Serve: Let the loaf cool in the pan for 15 minutes before lifting it out using the parchment overhang. Allow it to cool completely on a wire rack before slicing and serving.
  10. Storage: For best taste, enjoy the loaf the same day. It can be stored in a sealed container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat gently in the oven for the best results when serving leftovers.

Notes

  • Allowing the batter to rest before baking improves texture by reducing grittiness from the flours.
  • Use fresh lemon juice and zest for the brightest lemon flavor.
  • You can substitute almond milk for oat milk or vice versa according to preference or dietary needs.
  • The neutral oil can be any light-flavored oil such as vegetable, canola, or light olive oil.
  • Make sure to cool the loaf completely to prevent it from crumbling when sliced.
  • For an extra moist loaf, you can brush lemon syrup over the warm cake after baking.
  • This recipe is naturally gluten free and suitable for those avoiding gluten.

Find it online: https://recipethrive.com/gluten-free-lemon-loaf-recipe/