Gluten-Free Lemon Loaf
Light, zesty, and completely gluten-free, this lemon loaf delivers vibrant citrus flavor with a soft, delicate crumb. Easy to prepare and perfect for everyone to enjoy!
- Yield: 1 Loaf
- Prep Time: 20 min
- Cook Time: 1 hr
Ingredients
Instructions
Prepare Cake Batter
- Preheat the oven to 350F.
- Prepare a loaf pan by lightly greasing with pan spray or butter.
- In a small mixing bowl, measure and sift Caputo Gluten-Free Flour, baking powder, baking soda, and sea salt. Whisk together until fully combined.
- In a separate bowl, add the sour cream, lemon zest, and lemon juice. Stir together until fully combined and set aside.
- In the mixing bowl of a stand mixer or with a hand mixer, cream together the butter and sugar until light and fluffy, scraping down the sides of the bowl with a spatula as needed (approx. 2-3 minutes).
- Add the eggs one at a time and mix until combined.
- Add 1/2 of the dry ingredients and mix until combined.
- Add sour cream and lemon mixture and mix until combined.
- Add the remaining 1/2 of the dry ingredients and mix until combined.
- Scrape down the sides of the bowl and mix one more time for 30-45 seconds.
- Pour the batter into the prepared baking pan and bake at 350F for 50-60 minutes. Check the doneness by inserting a clean toothpick, which will come out clean when finished baking.
- Once the loaf has finished baking, remove from the oven and let it cool for one hour, then gently release it from the pan by tipping it upside down.
- Place the loaf on a cooling rack until completely cooled to room temperature (approx. 2-3 hours) before icing.
Prepare Icing
- In a small mixing bowl, whisk together the lemon juice and powdered sugar until smooth.
- Using a spatula, pour the icing over the top of the loaf, then gently smooth it over. Let sit until the icing sets.
- Serve and enjoy!
Notes:
- We find that the pound cake tastes even better the day after baking!
- The pound cake will stay fresh for up to 5 days at room temperature.
Products Used In The Recipe
About the Chef
Meet Chef Jesse Dodson
Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.
“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”
Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.
Learn more about Jesse's bakery consulting on his website below.