Gluten-Free Strawberry Lemon Loaf
A gluten-free loaf with strawberries and lemon, made for slicing after it has cooled.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Lemon juice, lemon zest and lemon extract form the base of this recipe.
- A batch you can divide. Follow the pan size and cooling directions before cutting or serving.
- A defined yield. The card makes 12 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Loaf pan
- Whisk
- Mixing bowl
- Parchment paper
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Flour or baking mix. This recipe specifies gluten-free 1:1 flour blend with xanthan gum. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Prepare before you start. Measure lemon juice, lemon zest and lemon extract and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Gluten-Free Strawberry Lemon Loaf
Ingredients
Method
- Heat the oven to 350°F and line a 9-by-5-inch loaf pan with parchment. Toss the dried strawberry pieces with the tablespoon of flour.
- Mix the 2 cups flour, baking powder, baking soda, and salt. In a larger bowl, whisk the eggs, yolk, yogurt, applesauce, oil, maple syrup, chosen sugar, lemon juice and zest, and both extracts.
- Stir the dry mixture into the wet just until the flour disappears, then fold in the strawberries. Rest the batter for 15–20 minutes before spreading it into the pan.
- Bake for 50–60 minutes. Cover the top loosely with foil if it browns before the center is done. A tester should come out clean or with a few moist crumbs.
- Let the loaf sit in its pan for 30 minutes, then cool completely on a rack. Mix the glaze ingredients, drizzle over the cool loaf, and cut into 12 slices.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Keep the flour, liquid, and leavening amounts in the stated proportions. Use the pan size and doneness cues in the card rather than relying on time alone.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Allow the cooling or resting time in the method before slicing or serving. Divide the finished batch according to the stated yield.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I use a different flour or pancake mix?
The card is written for gluten-free 1:1 flour blend with xanthan gum. Use an alternative only when the recipe notes give its amounts. Other flours and mixes can require different liquid or leavening.
What are the calories and macros per serving?
One serving provides an estimated 179 calories, 3.6 g protein, 35.2 g total carbohydrate, 4.5 g fat and 1.3 g fiber. One serving is 1/12 of the finished recipe.
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