Iced Lemon Loaf Cake That Happens To Be Gluten Free

Published on February 20, 2022

When it comes to gluten free recipes, a lot of times you can really tell that you’ve sacrificed traditional flour, and it can be truly upsetting, especially to those with gluten sensitivities who also want to enjoy delicious desserts.

However, there are plenty of recipes that happen to be gluten free, but you’d never know it. Take Half Baked Harvest’s Teighan Gerard’s recipe for this incredible lemon loaf that uses almond flour. The cake is lightly sweet, fluffy, and so tasty that you’s never guess it is also gluten free.

Half Baked Harvest's Iced Lemon Loaf

Half Baked Harvest’s Iced Lemon Loaf

What You Need

1 stick of butter, room temperature

1/2 cup honey

2 tablespoons lemon zest

3 tablespoons lemon juice

3 large eggs, room temperature

1 teaspoon vanilla extract

1/4 cup plain greek yogurt (can sub sour cream)

1 1/2 cups almond flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

4 ounces cream cheese, melted

1 cup powdered sugar

3-4 tablespoons lemon juice

2 teaspoons honey

Pre Baked Loaf

Pre Baked Loaf

What To Do

Preheat the oven to 350 degrees F and grease a 9×5 inch loaf pan. In a mixing bowl or using a stand mixer, beat together the butter, honey, and lemon zest until combined. Then add in the eggs one at a time until fully combined.

Add in the vanilla, lemon juice, and yogurt. Don’t worry if the mixture looks curdled, that is normal. Next add in the almond flour, baking powder, baking soda, and salt. Beat until the mixture is just combined.

In a separate bowl, whisk the cream cheese and lemon zest together.

Spoon in half of the batter into the greased pan. Then add a teaspoon sized dollop of the cream cheese over the batter. Using a knife, swirl the cream cheese into the batter, then add in the rest of the batter.

Bake for 40 to 45 minutes, checking to see that the center is set. Allow the cake to cool completely.

To make the glaze, whisk the powdered sugar, lemon juice, and honey together. Pour the glaze onto the fully cooled cake.

Allow the cake to sit for 1 hour or until the glaze has completely set. Slice and enjoy!

The Final Loaf Before Glazing

The Final Loaf Before Glazing