Moist Gluten-Free Raspberry Lemon Loaf with Lemon Glaze
Light, lemony, and bursting with raspberries, this easy quick bread is perfect for breakfast, brunch, snacking, or dessert all year round. Incredibly moist and fluffy — no one will believe it’s gluten-free! The sweet and tangy lemon glaze takes it to the next level
Times
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Resting Time: 20 minutes
- Total Time: 1 hour 40 minutes
Ingredients
Loaf:
- 2 cups gluten-free all-purpose flour with xanthan gum (e.g. GFJules)
- 1 tbsp gluten-free baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- 8 tbsp butter (or dairy-free alternative), melted and slightly cooled
- ½ cup plain Greek yogurt (or dairy-free Greek yogurt)
- 3 large eggs, room temperature
- 1 tbsp fresh lemon juice
- 2 packed tsp freshly grated lemon zest
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1½ cups fresh raspberries
Lemon Simple Syrup:
- 1 tbsp lemon juice
- 1 tbsp granulated sugar
Lemon Glaze:
- 2 tbsp lemon juice
- 1 cup powdered sugar
Step-by-Step Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, beat the eggs lightly. Add sugar, melted butter, yogurt, lemon juice, lemon zest, vanilla extract, and lemon extract. Mix until smooth.
- Blend together: Add the dry mixture to the wet and mix until fully combined with no lumps (about 1 minute).
- Fold in raspberries: Gently fold in the raspberries using a spatula. Do not use a mixer — it can break them apart
- Rest the batter: Cover the bowl with plastic wrap and let sit at room temperature for 20 minutes.
- Prep your oven and pan: Preheat to 375°F (190°C). Line a 10-inch loaf pan with parchment paper or grease and flour it.
- Fill the pan: Spoon in the batter and spread evenly. Add extra raspberries on top if desired.
- Bake: Bake uncovered for 40–45 minutes. Once golden on top, loosely cover with foil and bake another 10–15 minutes (total 55–60 minutes). A toothpick should come out clean.
- Lemon syrup: While baking, stir lemon juice and sugar until dissolved. After removing loaf from the oven, brush the syrup generously over the hot top — it adds shine and lemony punch
- Cool: Let the loaf cool in the pan for 30+ minutes. Then transfer to a wire rack to cool completely.
- Glaze: Mix powdered sugar and lemon juice vigorously. Drizzle over the fully cooled loaf. Let set before slicing and serving!
Pro Tips
- Use cold raspberries to help them hold shape while folding into batter.
- Don’t skip the syrup! It adds a bakery-style finish and enhances flavor.
- Storage: Wrap in wax paper and foil. Keeps 4 days at room temp or freeze up to 3 months.
Nutrition (per serving):
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cup | 420 | 38g | 35g | 18g | 3g | 3g |
Nutrition facts are estimated using USDA data and may vary based on ingredients.