Bright lemon zest gets rubbed right into the sugar until it turns fragrant and damp, giving this loaf its deep citrus punch before the eggs and vanilla even go in. The batter comes together quickly and bakes up into a tender, golden crumb with that classic set crack down the center. A simple lemon glaze gets poured over the warm loaf while it's still on the rack, so it soaks in slightly and sets into a glossy, tangy-sweet finish. Sliced up, it's the kind of bright, citrusy loaf that works for breakfast, an afternoon pick-me-up, or dessert with tea. It's a solid pick to keep in a gluten free baking rotation whenever a craving for something lemony and sweet hits.
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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, so you can lift the loaf out cleanly.
In a large bowl, whisk together the flour, baking powder, and salt until combined.
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