Description

This Gluten-Free Raspberry Lemon Loaf is a moist and tangy treat perfect for any occasion. Made with gluten-free flour and fresh raspberries, it offers a refreshing burst of lemon flavor balanced by a sweet glaze. The loaf is tender, lightly sweetened, and topped with a glossy lemon syrup and a citrusy glaze that enhances every bite. Ideal for those seeking a delightful gluten-free dessert or snack, this easy-to-follow recipe ensures a deliciously fresh and zesty loaf every time.

Ingredients

Scale

Dry 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

Wet Ingredients

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

Fruit

1 1/2 cups fresh raspberries

Lemon Syrup

1 tablespoon lemon juice
1 tablespoon granulated sugar

Lemon Glaze

2 tablespoons lemon juice
1 cup confectioners (powdered) sugar

Instructions

Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour, gluten-free baking powder, and salt. Set this mixture aside for later use.
Mix Wet Ingredients: In a separate bowl, lightly beat the eggs. Then add the granulated sugar, melted butter, Greek yogurt, lemon juice, lemon zest, vanilla extract, and lemon extract. Mix until the mixture is smooth and well combined.
Combine Wet and Dry Mixtures: Pour the dry flour mixture into the wet ingredients. Mix thoroughly for about one minute until the batter is smooth and lump-free.
Fold in Raspberries: Gently fold the fresh raspberries into the batter using a spatula or spoon to ensure they remain mostly intact and evenly distributed throughout.
Rest the Batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for 20 minutes, but no longer than 30 minutes to allow flavors to meld.
Prepare for Baking: While the batter rests, preheat the oven to 375°F (190°C). Line a 10-inch loaf pan with parchment paper or grease and flour the pan to prevent sticking.
Transfer Batter to Pan: After resting, spoon the batter evenly into the prepared loaf pan. Top with extra raspberries if desired for an attractive finish.
Bake the Loaf: Bake uncovered for 40-45 minutes until the top is golden brown. Then, loosely cover the loaf with foil and bake for an additional 10-15 minutes, or until a toothpick inserted into the center comes out clean. Total baking time is 55-60 minutes.
Apply Lemon Syrup: Just before the loaf finishes baking, prepare the lemon simple syrup by stirring lemon juice and sugar together until the sugar dissolves. Remove the hot loaf from the oven and brush the syrup generously over the top. This adds brightness and a beautiful sheen.
Cool the Loaf: Allow the bread to cool in the pan for at least 30 minutes before carefully removing it. Place the loaf on a wire rack to cool completely.
Make Lemon Glaze and Serve: Whisk together confectioners sugar and lemon juice until smooth. Drizzle the glaze over the cooled loaf. Allow the glaze to set before slicing and enjoying.
Storage: Store the loaf wrapped in wax paper and foil at room temperature for up to 4 days, or freeze for up to 3 months for extended freshness.

Notes

Use fresh rather than frozen raspberries to maintain the loaf’s texture and flavor.
Do not overmix after adding raspberries to prevent them from breaking apart and turning the batter pink.
Resting the batter allows the gluten-free flour to hydrate fully, improving texture.
Brush the lemon syrup while the loaf is hot to allow it to absorb better.
The glaze adds a sweet-tart finish that complements the raspberry and lemon flavors.
If dairy-free, choose a suitable alternative for yogurt and butter.
Ensure eggs are at room temperature for best mixing results.

Prep Time: 20 minutes
Cook Time: 55-60 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: gluten-free, raspberry lemon loaf, gluten-free dessert, lemon loaf, fresh raspberry cake, gluten-free baking