Bright lemon zest gets rubbed right into the sugar until it turns fragrant and pale yellow, building citrus flavor straight into the base of this loaf before a single wet ingredient goes in. Poppy seeds speckle every slice, sour cream keeps the crumb dense and moist, and a hit of fresh lemon juice folded into the batter gives it that unmistakable tang. The whole thing bakes up deep golden with a springy top, then gets finished warm with a simple pourable glaze made from powdered sugar and even more lemon juice, so it soaks in slightly as it sets. It's the kind of loaf that tastes like a bakery case favorite — tender, citrusy, and just sweet enough. This one is a great pick for a gluten free kitchen, whether you're slicing it up for breakfast or serving it alongside afternoon coffee. Wrap leftovers tightly and it stays moist for days, if it even lasts that long.
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Learn more →10 servings
King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and pale yellow, about 30 seconds. This releases the lemon oils into the sugar.
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