Lemon Glaze Lemon Loaf

Lemons scream summertime to us. They are refreshing, and cooking with them is so comforting. Not only do they smell delicious, but they give such good flavor to anything, including a baked good. We love the taste of lemon, and always are on the hunt for a lemon baked good that is moist, zesty and also sweet. Having a loaf laying around the house can be a bit dangerous to us, because we can polish it off in no time flat. This loaf was no exception! This Lemon Glaze Lemon Loaf is very sweet and is a perfect summertime treat!

If you are looking for other lemon treats, check out our Lemon Ice Cream Bars— another sweet summer staple! We like things extra lemony, so if you are looking for a stronger lemon flavor, this loaf will not disappoint.

Glazed Lemon Loaf

Lemon Glaze Lemon Loaf

This gluten free Lemon Glaze Lemon Loaf is the perfect lemon loaf for summer!
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Snack
Cuisine American
Servings 10 slices


  • medium bowl
  • loaf pan
  • Large bowl
  • Small bowl


For the Loaf

  • 1 cup coconut sugar you could also use brown sugar, or cut the sugar in half if you don't want it as sweet
  • Zest from one large lemon the larger the lemon the better
  • 1 1/4 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup GF flour blend we used Bobs Red Mills
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 eggs room temperature
  • 3/4 cup almond milk
  • 1/3 cup coconut oil
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract

For the Lemon Glaze

  • 1 cup powdered sugar
  • Zest from one large lemon
  • 1 tbsp lemon juice


For the Loaf

  • Preheat oven to 350 and spray a 9×5 inch loaf pan with non-stick spray and line with parchment paper.
  • Add the coconut sugar and lemon zest to a large bowl. Mix well to damper the sugar.
  • Add in all flour, baking soda, and salt. Whisk together to combine then set aside
  • In a medium bowl, beat eggs. Whisk in almond milk, lemon juice, coconut oil, and vanilla extract.
  • Combine wet ingredients with dry ingredients and stir until combined, then transfer the batter into the loaf pan.
  • Bake for 50-60 minutes until a toothpick comes out clean.
  • Let cool completely on a wire rack before glazing.

For the Glaze

  • Mix the powdered sugar, lemon zest, and lemon juice, together until it's smooth and thin enough to drizzle.
  • Pour the glaze over the bread and let it set for at least an hour before serving.


Note: Because of the almond flour, the bread is not going to rise, but will still be delicious! 
Also, we did not use the entire mix of the glaze and just let it drizzle down the sides, but you could add more on top /  frost the sides as well to make it extra moist and sweet!
Keyword lemon loaf

Let us know if you make this recipe in the comments below!


Amanda and Christina

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