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The Ultimate Gluten-Free Raspberry Lemon Loaf: A Perfect Balance of Sweet and Tangy

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This Gluten-Free Raspberry Lemon Loaf is bursting with bright citrus flavor and juicy berries, topped with a lemon glaze and syrup for the perfect sweet-tart balance. Light, moist, and beginner-friendly – it’s the perfect treat for breakfast, brunch, or dessert.

Ingredients

Scale
  • 2 cups gluten-free all-purpose flour with xanthan gum
  • 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 alternative)
  • 3 large eggs, room temperature
  • 1 tablespoon fresh lemon juice
  • 2 packed teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 1/2 cups fresh raspberries
  • Lemon Simple Syrup: 1 tablespoon lemon juice + 1 tablespoon granulated sugar
  • Lemon Glaze: 2 tablespoons lemon juice + 1 cup confectioners’ sugar

Instructions

  1. Whisk flour, baking powder, and salt in a bowl. Set aside.
  2. In a large bowl, mix eggs, sugar, melted butter, yogurt, lemon juice, lemon zest, vanilla, and lemon extract until smooth.
  3. Add dry ingredients to wet and mix until combined. Do not overmix.
  4. Gently fold in raspberries with a spatula until evenly distributed.
  5. Cover batter and let rest at room temp for 20–30 minutes to hydrate.
  6. Meanwhile, preheat oven to 375°F. Line or grease a 10-inch loaf pan with gluten-free flour or parchment.
  7. Transfer batter to pan and spread evenly. Add extra raspberries on top if desired.
  8. Bake for 40–45 minutes uncovered, then loosely cover with foil and bake another 10–15 minutes until toothpick comes out clean.
  9. Mix lemon juice and sugar for syrup. Brush syrup over hot loaf immediately after baking.
  10. Cool loaf in pan 30 minutes, then remove and cool fully on a wire rack.
  11. Whisk glaze ingredients until smooth and drizzle over cooled loaf before serving.

Notes

Use a high-quality GF flour blend that includes xanthan gum. Don’t skip the batter rest—it ensures the perfect texture. Fresh raspberries work best, but if using frozen, do not thaw first. Store at room temp for 4 days or freeze individual slices up to 3 months.

Nutrition

Keywords: gluten-free loaf, raspberry lemon bread, citrus quick bread, dairy-free optional, brunch baking

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