The Best Gluten-Free & Dairy-Free Lemon Loaf
Equipment
- 2 Bowls
- Zester
- Whisk/ Whipping Attachment
- Paddle Attachment
- Stand Mixer
- 9 x 5" Loaf Pan
- 2 Small Bowls
Ingredients
Loaf
- 1.5 cups white sugar
- 3 eggs room temperature
- 1 cups gluten-free all-purpose baking flour
- 0.5 cups rice flour brown or white
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 lemon zest and juice
- 1 stick vegan butter softened
- 1 cup vegan sour cream
Glaze/Topping
- 1.5 cups powdered sugar
- 1 lemon juice and zest
- 4 tsbp non-dairy milk
Instructions
Loaf
- In a stand mixer or with a hand mixer add in softened vegan butter and white sugar, whip on high until batter is light and fluffy. Add in the eggs one by one and continue whipping on high for 3-4 minutes, until the batter is pale.
- Continue to whip on medium-low speed and add in vanilla extract, juice of one lemon along with the zest, and vegan sour cream.
- Switch to the paddle attachment and mix on low. Add in the flour 1/2 cup at a time, and add in the baking powder and salt. Mix until fully combined. Preheat oven to 350F.
Glaze/Topping
- While the loaf is baking make the glaze by whisking the icing sugar with the juice of one lemon, if needed add in nondairy milk (I use macadamia nut milk) as needed to thin out the glaze. Zest the peel of the lemon and place in a separate bowl. Set the mixtures aside.
Notes
Before starting this recipe you will need to take your eggs and vegan butter out of the fridge and let them sit on the counter to allow the eggs to reach room temperature and the butter to soften, this way they incorporate into the batter much better.
The first step in this recipe is to whip the butter and sugar together, using a stand mixer or a hand mixer with the whisk attachment.
Add softened vegan butter and white sugar into the bowl and whip on high until the batter is light and fluffy (about 2 minutes).
Add in the eggs one by one and continue whipping on high for 3-4 minutes, until the batter is pale. Continue to whip on medium-low speed and add in vanilla extract, the juice of one lemon along with its zest, and vegan sour cream.
Switch the whipping attachment to the paddle attachment and continue mixing on low. Start to add in the flour 1/2 cup at a time. Also, add the baking powder and salt. Mix until fully combined (2-3 minutes).
Preheat oven to 350F. Line your 9 x 5" loaf pan with parchment paper or grease with vegan butter or oil. Pour the batter into the pan, evenly distributing the batter and take an offset spatula or spoon and smooth the top of the loaf batter. Bake for 80-90 minutes, until the lemon loaf is firm.