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Gluten-Free Raspberry Lemon Loaf

Gluten-Free Raspberry Lemon Loaf
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Indulge in the delightful flavors of this Gluten-Free Raspberry Lemon Loaf, a perfect blend of moistness and zest that’s sure to brighten your day. Each slice is packed with fresh raspberries and lively lemon notes, making it an ideal choice for breakfast, brunch, or a sweet afternoon snack. Topped with a tangy lemon glaze, this loaf is not only gluten-free but also surprisingly light and fluffy. Whether enjoyed on its own or paired with fresh berries and a dollop of whipped cream, this treat will impress friends and family alike. Easy to make and absolutely delicious, it’s time to bring this fruity delight into your kitchen!

Ingredients

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  • 2 cups gluten-free all-purpose flour
  • 1 tablespoon gluten-free baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 8 tablespoons butter or dairy-free alternative, melted and slightly cooled
  • 1/2 cup plain Greek yogurt or dairy-free Greek yogurt
  • 3 large eggs, room temperature
  • 1 tablespoon fresh lemon juice
  • 2 packed teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 1/2 cup fresh raspberries
  • 1 tablespoon lemon juice (for glaze)
  • 1 tablespoon granulated sugar (for glaze)
  • 2 tablespoons lemon juice (for glaze)
  • 1 cup confectioners (aka powdered) sugar (for glaze)

Instructions

  1. In a large bowl, whisk together gluten-free flour, baking powder, and salt. Set aside.
  2. In another bowl, beat three large eggs lightly. Add in granulated sugar, melted butter, Greek yogurt, fresh lemon juice, lemon zest, vanilla extract, and lemon extract. Mix until well combined and smooth.
  3. Add the dry ingredients into the wet mixture. Mix until thoroughly combined with no lumps remaining (about 1 minute).
  4. Gently fold in the fresh raspberries using a spatula or spoon until evenly distributed.
  5. Cover the bowl with plastic wrap and let batter rest at room temperature for 20 minutes.
  6. Preheat oven to 375°F (190°C). Line a 10-inch loaf pan with parchment paper or grease and flour it.
  7. Spoon the batter into the loaf pan and spread evenly. Top with extra raspberries if desired. Bake uncovered for 40-45 minutes until golden; then cover loosely with foil and bake an additional 10-15 minutes until a toothpick inserted comes out clean.
  8. Mix together lemon juice and sugar for the syrup. Stir until well combined.
  9. Brush the top of the loaf generously with lemon syrup after removing from oven. Let cool in pan for at least 30 minutes before gently removing from pan. Continue cooling on a wire rack.
  10. Whisk together confectioners sugar and remaining lemon juice until smooth. Drizzle over cooled bread before slicing.

Nutrition

Find it online: https://lowfatfoodie.com/gluten-free-raspberry-lemon-loaf/