Low FODMAP Glazed Lemon Loaf (or Pound Cake) is gluten-free, gum-free, and infused with a sweet-tart lemon glaze.
I love creating recipes, photographing them and writing about them, but I have to admit that I’m not a very good blogger. It’s probably why I still hold on to my “day job” and haven’t gone to blogging full-time. I don’t really like social media and forget to post things to it. I constantly forget to check my email (sorry for not getting back to you right away!). Also, I find it difficult to keep up with the holidays and seasons. Case in point: this lemon bread recipe that should have been posted in the spring. I’m posting it in September instead, when I really should be posting a pumpkin recipe (don’t worry, I have plenty of pumpkin coming up). In my defense, lemon bread is delicious year-round, right?
I’ve actually been working on this recipe all summer. It’s been tough to get just the right balance of ingredients to make a tender, springy bread. However, the best part of this bread is the glaze. It doesn’t just sit on top of the loaf, it actually soaks in, making the loaf extra moist and lemony.
This bread works with either my own gluten-free flour blend or King Arthur Gluten-Free All-Purpose Flour (Affiliate links: as an Amazon Associate, I earn from qualifying purchases). Both flour blends do not contain xanthan or guar gum, which some people have difficulty digesting. Instead of adding gums, I designed the recipe to not require any at all. The result is this gum-free, gluten-free, Low FODMAP Glazed Lemon Loaf (Pound Cake). Perfect to enjoy with a cup of coffee or tea or to share with a friend. Plus, it tastes great year-round, even in the fall!
You may enjoy these other low-FODMAP loaf-pan recipes from my collection:
Low FODMAP Glazed Lemon Loaf
Ingredients
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup plain, low-fat kefir or yogurt* (lactose-free if needed)
- 1/2 cup canola oil
- 2 teaspoons fresh lemon zest (the zest of about one lemon)
- 1 teaspoon lemon extract
- 1 3/4 cup Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend (8.2 oz. or 232 g.)
- (or King Arthur Gluten-Free Multi-Purpose Flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Glaze:
- 1/4 cup granulated sugar
- 3 tablespoons fresh lemon juice (the juice of about one lemon)
Instructions
- Preheat oven to 350 degrees F. Spritz a 8″ x 4″ loaf pan with cooking spray and line with parchment paper (or grease and flour pan really well).
- Add eggs to a large mixing bowl and beat until frothy. Stir in the sugar, kefir, oil, lemon zest and extract. Blend well. Measure out the flour by lightly spooning into measuring cup and leveling off with the back of knife. Add the flour, baking powder and salt to the egg mixture and stir until smooth and there are no lumps (batter will be thin).
- Pour into prepared pan. Bake 45 to 50 minutes or until lightly browned on top and bread tests done with a toothpick.
- Cool in pan for about 5 minutes.
- While bread is cooling, combine the 1/4 cup sugar and 3 tablespoons lemon juice in a small saucepan. Stir over low heat until sugar is dissolved.
- Transfer bread out of pan onto a cooling rack (loosening the edges with a knife, if needed). Poke holes all over the top of the loaf with a toothpick. Slowly spoon glaze evenly over the bread.
- Cool bread completely before slicing.
Notes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my Affiliate Disclosure page for more information.
Hi Dianne,
That looks so good! Can't wait to try making it. I always see delicious looking meals on Make Facebook and some I've tried, but most look too complicated, so I steer away.
Dennis
Does it have to be those two brands of GF flour or can I use any brand?
I made this and it was delicious!!! A dead ringer for Ina Garten's lemon loaf.
Terrific! Thanks for trying my recipe and I'm glad you liked it!
Its absolutely delicious
Glad you like it!