Indulge in the exquisite flavors of our Glazed Lemon Loaf Cake, a delightful dessert that perfectly balances the tanginess of fresh lemon with the sweetness of a tender, moist cake. This recipe is a testament to simplicity and elegance, offering a treat that’s both gluten-free and dairy-free, ensuring everyone can enjoy its irresistible taste. Whether you’re hosting a gathering or simply craving a slice of something special, our Glazed Lemon Loaf Cake is sure to impress.
The origins of lemon cakes trace back centuries, with citrus-infused desserts being cherished around the globe. Lemon cakes gained popularity for their refreshing zest and versatility, fitting for any occasion. Over time, recipes have evolved, catering to various dietary needs without compromising on taste. Our Glazed Lemon Loaf Cake pays homage to this rich history while offering a modern twist that aligns with contemporary preferences.
For the Cake:
- 1 ½ cups (220g) gluten-free all-purpose flour
- ½ cup (45g) almond flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup (133g) cane sugar
- 2 large eggs
- ¾ cup (180ml) oat milk
- ⅔ cup (160ml) avocado oil
- ⅓ cup (80ml) lemon juice
- Zest from 2 lemons (about 2 teaspoons)
For the Glazing:
- 1 cup (130g) powdered sugar
- 2 tablespoons and 1-2 teaspoons lemon juice
- Crushed pistachio
- Lemon slices
- Preheat your oven to 355°F (180°C) and line a 9 x 5 inch loaf pan with parchment paper.
Making the Batter:
- In a large bowl or stand mixer, combine the gluten-free all-purpose flour, almond flour, baking powder, salt, and cane sugar. Whisk the dry ingredients together until well incorporated.
- Add the eggs, oat milk, avocado oil, lemon juice, and lemon zest to the dry mixture. Mix thoroughly until a smooth batter forms, ensuring all ingredients are evenly combined.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Place the pan in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- If the top of the cake starts to brown too quickly, cover it with aluminum foil to prevent burning.
- Once the cake is fully baked, remove it from the oven and allow it to cool completely in the pan.
- While the cake is cooling, prepare the glazing by mixing powdered sugar and lemon juice in a bowl. Adjust the consistency by adding more lemon juice as needed until you reach your desired thickness.
- Once the cake has cooled, carefully remove it from the pan and transfer it to a serving plate or tray.
- Drizzle the prepared glazing over the top of the cake, allowing it to drip down the sides for a beautiful finish.
- For an extra touch of elegance, consider garnishing the glazed lemon loaf cake with crushed pistachios and lemon slices before serving.
- Slice the cake into individual portions and serve alongside your favorite beverage for a delightful treat that’s bound to impress.
Store any leftover glazed lemon loaf cake in a sealed container at room temperature for up to 4 days. Alternatively, refrigerate the cake to extend its freshness for up to a week. Ensure it’s tightly covered to prevent drying out.