This gluten and dairy free glazed lemon loaf cake is light and fluffy with so much flavor from fresh lemon juice and zest. It is perfectly moist and easy to make in one bowl!

If you are a citrus dessert lover, you must add this to your go-to baking list. Despite its fancy look, this cake is incredibly easy to make in just one bowl. All it takes is mixing the ingredients in the right order, bake, and top with simple glazing! 

Jump to:

• Secret to the tender moist texture
• Glazing with an extra 'tang'
• Ingredients for this recipe
• How to make glazed lemon loaf cake
• How to store this cake
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• Recipe

Secret to the tender moist texture

I love this lemon loaf cake not only because of the flavor but its texture. It is much lighter than a classic pound cake but richer than a sponge cake. Thanks to the avocado oil, the cake stays moist even on day three. 

Combining the oat milk and lemon juice together is the another secret here. They react to each other and work just like buttermilk in the batter, creating the extra tender crumb.

Glazing with an extra 'tang'

The lemon glazing adds an extra tangy citrus flavor, and it perfectly balances out the sweetness.

I like to keep the glazing thick as it gives a solid white color (as opposed to being see through), creating a nice contrast with the cake itself. A thicker texture also helps to leave pretty drips on the sides.

Ingredients for this recipe

• Gluten-free all purpose flour - Make sure it contains xanthan gum which has a binding effect to replace gluten. I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
• Almond flour - Finely sifted flour. Not almond meal. I use Blue Diamond Almond Flour
• Baking powder
• Salt
• Cane sugar
• Large eggs
• Oat milk
• Avocado oil - or any neutral tasting oil
• Lemon juice - freshly squeezed juice would be better but bottled type works as well.
• Lemon zest
• Powdered sugar
• Crushed pistachio - optional topping
• Lemon slices - optional topping 

How to make glazed lemon loaf cake

1. Line a 9 x 5 inch loaf pan with parchment paper. Preheat the oven to 355°F /180°C.

2. In a large bowl, place the eggs and sugar. Whisk well.

3. Mix in the oat milk, lemon juice, lemon zest and avocado oil.

4. Add in all purpose flour, almond flour, baking powder, salt. mix until just combined.

5. Pour the batter into the prepared pan. Bake for about 45 minutes or until an inserted toothpick comes out clean. If the top starts to burn, cover with aluminum foil.

6. Once the cake has completely cooled, make the glazing. Mix powder sugar and 2 tablespoons of lemon juice together, then add 1-2 teaspoons more to adjust to your desired consistency. Drizzle over the cake. Optional: top with crushed pistachio and lemon slices.

How to store this cake

Glazed lemon loaf cake keeps well in a closed container in a cool dry place for 3 - 4 days.

Recipe