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Gluten Free Iced Lemon Loaf

If you’re a fan of lemon desserts, you’re going to love this gluten-free lemon loaf cake that was inspired by Starbucks and my Grandma Wilma.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 30 minutes
Total Time 1 hour 55 minutes
Course Dessert
Servings 9
Calories 389 kcal


  • 1/2 cup butter softened to room temp
  • 1 cup organic sugar
  • 3 large eggs
  • 1-2 tablespoons of lemon zest very finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 dash vanilla extract
  • 1 1/2 cups fine almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 tsp sea salt
  • 1/3 cup full fat coconut milk I always whip my coconut milk before using to make sure all the lumps smooth out!

Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice for thinner glaze
  • 1 tbsp lemon juice for thicker glaze add 1/2 tsp more for thinner glaze


  • Preheat oven to 325 degrees.
  • Grease an 8x4 inch loaf pan with butter or melted coconut oil. My personal preference is lining the pan with parchment paper for easier removal!
  • In large bowl, combine butter and sugar and beat until smooth.
  • Add the eggs and beat until well blended.
  • Add lemon juice, lemon zest, and vanilla and mix again until batter is smooth.
  • In separate bowl, combine dry ingredients: almond flour, coconut flour, baking powder, and sea salt.
  • Add dry ingredients to butter mixture and beat to combine.
  • Add coconut milk and beat again until batter is very smooth.
  • Pour batter into greased loaf pan and bake for about 60-70 minutes. Toothpick inserted in center should come out smooth, and sides should begin to pull away from sides. Top will be very golden.
  • Let cool for about 30 minutes, preferably longer.
  • Loosen loaf around sides and flip onto cooking rack or serving tray to cool completely. Or lift out of pan by holding onto parchment paper. (You can even refrigerate it for a while to make sure it's set! Or you can ice it while still in the pan.)

Prepare Lemon Glaze

  • Prepare glaze by mixing powdered sugar and lemon juice together. Beat until smooth.
  • Pour thinner glaze over loaf, and let it drip down the sides. Texture will be somewhat runny but will harden as it cools.
  • Spread thicker glaze over loaf, using a spreader or spatula to fully cover cake.
  • Garnish with lemon zest if you choose and store in refrigerator to keep icing intact.


Serving: 50gCalories: 389kcalCarbohydrates: 40.7gProtein: 6.6gFat: 23.9gSaturated Fat: 9.4gCholesterol: 89mgSodium: 153mgPotassium: 180mgFiber: 2.7gSugar: 36.4gCalcium: 65mgIron: 1mg
Keyword Gluten Free, Lemon Loaf, Loaf Cake
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