Let me tell you something as we start this off: this loaf is a BADDIE. You all asked for something lemon and wowww we loved how this turned out.
This grain free lemon loaf is pretty dang close to a lemon pound cake, but made with a whole lot less butter or refined sugar, made totally grain free, gluten free, and chock full of protein, fiber + healthy fats.
Some swaps I made: brought in some Greek Yogurt and almond milk to reduce the amount of butter needed to keep it moist. I also swapped in some almond flour and coconut flour that are nutrient dense options instead of refined white flour (which, being gluten free, I can’t eat!).
I added a quick and easy lemon icing to the top, since this loaf alone is not very sweet, and it was the perfect pairing. Some icing even soaked in the loaf and it made it all kinds of moist and delicious. I’d definitely suggest adding some sort of icing/frosting of your choice!
Some Recipe notes for you:
- This isn’t a very sweet loaf of you’re skipping icing, so feel free to add a bit more maple syrup if you’re looking for dessert vibes.
- I haven’t tested any other flours in the recipe. I’d google sub ratios if you do want to substitute either or both. Remember: coconut flour absorbs A LOT of liquid, so be careful with your substitutions.
- You could most likely swap for vegan yogurts to make dairy free, just haven’t tried that myself!
Grain Free Lemon Loaf
Equipment
- 9×5 loaf pan
- parchment paper
- Mixing bowl
- Hand or stand mixer
Ingredients
- 1/4 cup melted butter or coconut oil
- 1/3 cup Greek or Icelandic yogurt
- 3 eggs
- 1/3 cup + 2 tbsp lemon juice
- 1 tbsp lemon zest (from 2-3 small lemons)
- 1/3 cup + 2 tbsp maple syrup or honey
- 1/2 cup almond milk (or milk of choice)
- 1 tsp vanilla extract
- 2 cups almond flour
- 1/2 cup coconut flour (not packed)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
Lemon Icing
- 1 1/4 cup powdered sugar
- 1-2 tbsp lemon juice
- 2-3 tbsp almond milk (or milk of choice)
Instructions
- Heat oven to 350.
- Line a loaf pan with parchment paper (mine was 9×5).
- Using a hand or stand mixer, mix together butter and Greek yogurt until well combined and creamy.
- Add eggs, vanilla, lemons juice, zest, almond milk and maple syrup, and mix again until combined.
- Next, add in dry ingredients and mix until well incorporated.
- Pour batter into lined pan.
- Bake for 45-60 minutes or until toothpick comes out clean/with a few wet crumbs (don’t over bake!! or it’ll get dry). Every oven is different, so start checking when it smells lemony.
- Let cool to room temperature.
- Option to add lemon icing if you want – I definitely enjoyed it! I like my lemon icing on the thicker side, but feel free to customize based on what you like.
- Enjoy for 2-3 days, stored in a loosely covered pan or Tupperware.