Name: Gluten-Free Raspberry Lemon Loaf Recipe
Prep time: 20 min
Cook time: PT-490515H42M36S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups gluten-free all purpose flour with xanthan gum; 1 tablespoon gluten-free baking powder; 1/2 teaspoon salt; 3/4 cup granulated sugar; 8 tablespoons butter or dairy-free alternative, melted and slightly cooled; 1/2 cup plain Greek yogurt or dairy-free Greek yogurt; 3 large eggs, room temperature; 1 tablespoon fresh lemon juice; 2 packed teaspoons freshly grated lemon zest; 1 teaspoon vanilla extract; 1 teaspoon lemon extract; 1 1/2 cups fresh raspberries; 1 tablespoon lemon juice; 1 tablespoon granulated sugar; 2 tablespoons lemon juice; 1 cup confectioners (powdered) sugar

Introduction

This Gluten-Free Raspberry Lemon Loaf is a bright, tender treat perfect for breakfast or an afternoon snack. Bursting with fresh raspberries and zesty lemon, it’s moist and flavorful without gluten. Whether you’re gluten-sensitive or simply craving something fresh and fruity, this loaf is sure to please.

A loaf of pale yellow strawberry cake is sliced into four thick pieces on a white marbled surface. The cake has many bright red strawberry pieces distributed inside each slice, with a soft, moist texture. The top of the whole loaf is glazed lightly with white icing that drips slightly down the sides, creating a shiny and smooth finish. The crust is golden brown and contrasts with the lighter inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups gluten-free all purpose flour with xanthan gum

1 tablespoon gluten free baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

8 tablespoons butter or dairy-free alternative, melted and slightly cooled

1/2 cup plain Greek yogurt or dairy-free Greek yogurt

3 large eggs, room temperature

1 tablespoon fresh lemon juice

2 packed teaspoons freshly grated lemon zest

1 teaspoon vanilla extract

1 teaspoon lemon extract

1 1/2 cups fresh raspberries

1 tablespoon lemon juice

1 tablespoon granulated sugar

2 tablespoons lemon juice (for glaze)

1 cup confectioners (aka powdered) sugar (for glaze)

Instructions

Step 1: In a large bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.

Step 2: In a separate bowl, beat the eggs lightly. Add sugar, melted butter, yogurt, 1 tablespoon lemon juice, lemon zest, vanilla extract, and lemon extract. Mix until well combined and smooth.

Step 3: Gradually add the flour mixture into the wet ingredients and mix until thoroughly combined with no lumps, about 1 minute.

Step 4: Gently fold in the fresh raspberries using a spatula or spoon until evenly distributed. Avoid using a mixer here to keep the raspberries whole.

Step 5: Cover the bowl with plastic wrap and let the batter rest at room temperature for 20 minutes (no longer than 30 minutes).

Step 6: While the batter rests, preheat your oven to 375°F (190°C) and line a 10-inch loaf pan with parchment paper or grease and flour the pan.

Step 7: Spoon the rested batter into the prepared loaf pan and spread it evenly. Top with extra raspberries if desired.

Step 8: Bake uncovered for 40–45 minutes. Once the top is golden, loosely cover with foil and bake for another 10–15 minutes, or until a toothpick inserted in the center comes out clean. Total baking time is 55–60 minutes.

Step 9: Just before the bread finishes baking, make the lemon simple syrup by stirring together 1 tablespoon lemon juice and 1 tablespoon sugar until the sugar dissolves. When you remove the loaf from the oven, carefully brush the top with this syrup to add brightness and a glossy finish. Let the loaf cool in the pan for at least 30 minutes, then transfer to a wire rack to cool completely.

Step 10: For the lemon glaze, whisk together the confectioners sugar and 2 tablespoons lemon juice until smooth. Drizzle over the cooled bread. Allow the glaze to set before slicing and serving.

Tips & Variations

Use fresh raspberries for best texture; frozen may bleed and alter the batter consistency.

For a dairy-free version, substitute butter with coconut oil and use a plant-based yogurt.

If lemon extract is unavailable, add an extra teaspoon of lemon zest for an extra citrus punch.

Resting the batter helps hydrate the gluten-free flour, resulting in a moister loaf.

FAQs

Can I use frozen raspberries instead of fresh?

Frozen raspberries can be used but may release more juice, causing the batter to become wetter and the fruit to bleed. If using frozen, gently thaw and drain excess liquid before folding into the batter.

Is this loaf suitable for those with dairy allergies?

Yes! Simply replace butter with a dairy-free alternative like coconut oil and use dairy-free Greek yogurt to make this loaf dairy-free and friendly for those with allergies.

Dessert

Gluten-Free Raspberry Lemon Loaf Recipe