A moist and zesty gluten-free lemon loaf with lemon glaze! If you’re looking for a sweet treat that melts in your mouth, this iced lemon loaf won’t disappoint. It’s sweetened with maple syrup and can be made dairy-free.
For the Bread:
2 cups gluten-free flour blend or all purpose flour
2 tsp baking powder
1/2 tsp sea salt
2 eggs
2/3 cup full-fat milk of choice (homemade cashew, almond or regular)
1/2 cup maple syrup
1/3 cup avocado oil
1/4 cup fresh lemon juice
Zest of 1 large lemon (about 1 tablespoon)
For the Glaze:
1/2 cup monk fruit or powdered sugar
1 tablespoon fresh lemon juice
2–4 teaspoons milk of choice
Preheat oven to 350F. Line an 8×4 inch pan with parchment paper or spray with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the eggs, maple syrup, avocado oil, milk, lemon juice, and lemon zest until smooth. Add dry ingredients to wet ingredients and mix until just combined.
Pour batter into prepared pan and spread out evenly. Bake for 45-55 minutes or until a toothpick comes out clean. Cool completely on a wire rack before glazing.
For the glaze: Mix together powdered monk fruit or powdered sugar, lemon juice, and almond milk until smooth. You may need to add in more almond milk to thin out the glaze. Keep in mind, you want a thicker glaze but still pourable. Pour over the top of the loaf and spread towards the sides. Let the glaze firm up slightly before slicing.