If you love a treat that sings with citrus brightness and boasts a melt-in-your-mouth crumb, you’re in for something absolutely delightful. This Gluten-Free Lemon Loaf with Glaze (Dairy-Free) is the perfect blend of zingy lemon, tender texture, and irresistible sweetness — all without a hint of gluten or dairy. With each bite, you’ll savor pure lemony flavor, an airy lightness, and a sweet-tart glaze that will have you reaching for just one more slice. Trust me: it’s as cheery and refreshing as baking gets.

Gluten-Free Lemon Loaf with Glaze (Dairy-Free) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe truly lies in its simplicity. Every ingredient is essential, working together to create a moist crumb, bright flavor, and that luscious, glossy glaze. Let’s give them all a moment in the spotlight:

Gluten-free flour mix: The backbone of the loaf, choose a high-quality, cup-for-cup gluten-free flour for best texture.
Cornstarch: Lightens up the crumb, ensuring a delicate and tender bite every time.
Baking powder: Gives the loaf its beautiful lift and soft, airy structure.
Salt: Just a touch to highlight and balance all the bright flavors.
Apple cider vinegar: Works with the almond milk to mimic buttermilk for extra tenderness and lift.
Unsweetened almond milk: Keeps the recipe dairy-free while adding subtle nuttiness and moisture.
Eggs: Help bind the batter, creating a rich, cohesive loaf with perfect rise.
Sugar: Provides sweetness and a lightly caramelized crumb.
Lemon: Both zest and juice bring a burst of sunny flavor, making the loaf truly memorable.
Lemon extract: Doubles down on that citrus essence for a bold, unmistakable lemony profile.
Avocado oil or refined coconut oil: Adds richness and moisture without overpowering the bright flavors.
Powdered sugar: Ensures a smooth, glossy glaze that’s melt-in-your-mouth delicious.
Extra lemon juice (for glaze): Ties the whole thing together with tart sparkle on top!

How to Make Gluten-Free Lemon Loaf with Glaze (Dairy-Free)

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350 degrees. Line the bottom of a 9 x 4-inch loaf pan with parchment paper so your beautiful loaf pops out effortlessly. This tiny step guarantees that lovely golden finish and easy, drama-free slicing later.

Step 2: Whisk Together Dry Ingredients

Grab a medium bowl and whisk together the gluten-free flour mix, cornstarch, baking powder, and salt. Mixing them separately ensures the baking powder is evenly dispersed, leading to a perfectly risen loaf every single time.

Step 3: Make Your Dairy-Free “Buttermilk”

Add 1 tablespoon of apple cider vinegar to a measuring cup, then fill with unsweetened almond milk up to the 2/3 cup mark. This quick trick creates a dairy-free buttermilk: it brings extra tenderness to your crumb and ensures everything bakes up light as air. Let it sit and curdle while you move on.

Step 4: Zest and Juice the Lemon

Use a zester or fine grater to zest your lemon – just the yellow peel, never the bitter white pith. Aim for about 2 tablespoons of zest for a super aromatic loaf. Next, juice the lemon (or lemons, if you need more juice) to get around 3 tablespoons. Set both aside for ultimate lemon flavor throughout the cake and glaze.

Step 5: Combine Wet Ingredients

In a large bowl, whisk together the eggs, sugar, almond milk mixture (your DIY buttermilk), the fresh lemon zest, 1 tablespoon of the lemon juice, and the lemon extract. This is where all the vibrant flavor comes alive – make sure everything is well mixed so the flavor sings in every bite.

Step 6: Add Oil and Flour Mixture

Pour in your avocado or refined coconut oil, then mix until just combined. Gently fold in the dry ingredients you whisked earlier; be careful not to overmix. You’re looking for a lovely, smooth batter with just a hint of lemon flecks!

Step 7: Pour and Bake

Pour the batter into your lined loaf pan, smoothing the top with a spatula. Slide it into the oven and bake for 60 to 65 minutes. The top should look golden and slightly cracked. When a toothpick emerges with just a few crumbs (not wet batter), it’s perfect.

Step 8: Cool Down

Place the loaf pan on a wire rack for 10 minutes, then carefully remove the loaf and peel off the parchment. Let it cool completely on the rack. This patience pays off with a perfectly set crumb and a glaze that won’t melt away.

Step 9: Mix and Glaze

Once completely cool, whisk 1 cup powdered sugar with 1-2 tablespoons lemon juice. For a thinner, more translucent glaze, use more juice; for a thicker, bakery-style top, stick to the lower end. Drizzle or spread the glaze over the cooled loaf, let it set for a few minutes, and get ready to slice!

How to Serve Gluten-Free Lemon Loaf with Glaze (Dairy-Free)

Garnishes

Turn your Gluten-Free Lemon Loaf with Glaze (Dairy-Free) into a showstopper with a sprinkle of extra lemon zest or a scattering of thinly sliced lemons on top. A bit of fresh mint or delicate edible flowers also transforms it from comforting snack to centerpiece.

Side Dishes

This loaf is a superstar with a side of fresh berries or fruit salad for an easy brunch. For a cozy afternoon, pair slices with a pot of herbal tea, or go classic-café with a cup of strong coffee. The bright flavors play beautifully with a creamy coconut yogurt on the side, too.

Creative Ways to Present

To make it extra special, try slicing and layering the loaf with a vegan whip between the layers for a party-ready trifle. Or cut it into cubes and serve on skewers with fresh berries for a fun dessert platter. It’s also delightful as a base for a dreamy bread pudding!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Gluten-Free Lemon Loaf with Glaze (Dairy-Free) tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For longer freshness, move it to the fridge, where it will keep perfectly for up to five days.

Freezing

Freeze fully cooled, unglazed slices or the entire loaf by double-wrapping in plastic and foil. When you’re ready to enjoy, thaw overnight in the fridge. Add fresh glaze just before serving for the best texture and presentation.

Reheating

Room-temperature slices are lovely, but if you’d like to warm them, a quick zap in the microwave (no more than 10 seconds) brings back that fresh-baked softness. Just be sure to add glaze after reheating if reheating a plain slice.

FAQs

Can I make this loaf vegan?

Absolutely! Swap the eggs for your favorite egg replacer (such as flax eggs or applesauce), though the texture may be a bit denser. The rest of the Gluten-Free Lemon Loaf with Glaze (Dairy-Free) is already vegan-friendly if you use plant-based milk and oil.

What kind of gluten-free flour works best?

A cup-for-cup or measure-for-measure gluten-free blend is best. Look for one that contains xanthan gum or guar gum for a structure that mimics regular flour, ensuring your loaf is moist and cohesive, not crumbly.

Can I use another oil instead of avocado or coconut oil?

Yes, any neutral oil like canola or sunflower will work well. The key is choosing something with a light flavor that won’t overwhelm the lemon. Just measure carefully so you keep that tender, moist crumb intact.

Why should I wait to glaze until the loaf is fully cool?

If you add the glaze while the loaf is still warm, it will soak in or slide right off, losing that lovely sheen and texture. Waiting until it’s cool ensures a smooth, picture-perfect topping every time.

My glaze seems too runny or thick. How do I fix it?

No worries! If the glaze is too runny, add a bit more powdered sugar, a tablespoon at a time. If it’s too thick, stir in extra lemon juice, a few drops at a time, until it spreads just the way you like.

Final Thoughts

Nothing brightens the day quite like the cheerful, zesty flavor of this Gluten-Free Lemon Loaf with Glaze (Dairy-Free). I hope you find yourself coming back to this recipe again and again, whether for a special brunch or a simple weeknight delight. Give it a try and let this gluten-free, dairy-free treat win you over, slice by beautiful slice!