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Gluten-Free Raspberry Lemon Loaf

Gluten-Free Raspberry Lemon Loaf: A Sweet & Tangy Delight

This Gluten-Free Raspberry Lemon Loaf is a sweet and tangy delight that bridges the gap between healthy and indulgent.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 1 cup Gluten-Free All-Purpose Flour Use GF Jules flour or a blend with xanthan gum for best results.
  • 2 tsp Baking Powder Ensure it's gluten-free.
  • 1 pinch Salt Enhances overall flavor.
  • 1 cup Granulated Sugar Can be substituted with coconut sugar.
  • 1/2 cup Butter (or Dairy-Free Alternative) Melt and cool before adding.
  • 1 cup Plain Greek Yogurt (or Dairy-Free Greek Yogurt) Can use applesauce for vegan option.
  • 2 large Eggs Use flax eggs for vegan option.
  • 1 tsp Vanilla Extract Use pure vanilla for best results.
  • 1 tbsp Lemon Juice Fresh lemon yields the best flavor.
  • 1 tbsp Lemon Zest
  • 1 tsp Lemon Extract Optional but adds extra lemon flavor.
  • 1 cup Fresh Raspberries Blueberries can be a substitute.
For the Lemon Simple Syrup
  • 1 tbsp Lemon Juice Mix equal parts with sugar until dissolved.
  • 1 tbsp Granulated Sugar Used in the simple syrup.
For the Lemon Glaze
  • 1 cup Powdered Sugar Adjust sweetness by adding more sugar.
  • 2 tbsp Lemon Juice Use freshly squeezed when possible.

Equipment

  • Mixing bowls
  • Whisk
  • spatula
  • loaf pan
  • Oven

Method
 

Step-by-Step Instructions
  1. In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt until well combined.
  2. In a separate bowl, lightly beat the eggs and then add in the granulated sugar, melted butter, Greek yogurt, lemon juice, lemon zest, vanilla extract, and optional lemon extract. Whisk until smooth.
  3. Gradually fold the dry ingredients into the wet mixture using a spatula until no lumps remain.
  4. Carefully fold in the fresh raspberries.
  5. Cover the bowl with plastic wrap and allow the batter to rest at room temperature for 20 to 30 minutes.
  6. Preheat your oven to 375°F (190°C) and prepare a loaf pan.
  7. Spoon the batter into the prepared loaf pan and bake uncovered for 40 to 45 minutes, then cover with foil and bake for an additional 10 to 15 minutes.
  8. While the loaf is baking, mix 1 tablespoon of lemon juice with 1 tablespoon of sugar until dissolved to make simple syrup.
  9. Once baked, cool the loaf in the pan for 30 minutes before transferring to a wire rack.
  10. Whisk together powdered sugar and lemon juice to make the glaze, then drizzle over the cooled loaf.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure to check for doneness by inserting a toothpick into the center of the loaf; it should come out clean.

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