Gluten-Free Lemon Streusel Loaf with Icing
If you love all things lemon, this Gluten-Free Lemon Streusel Loaf with Icing is a must-try! Bursting with bright lemon flavor, this moist crumb loaf combines the perfect balance of tart and sweet with a buttery streusel topping and a delicious glaze. Whether you’re a seasoned gluten-free baker or trying your hand at gluten-free baking for the first time, this great recipe will not disappoint.
The Best Gluten-Free Lemon Streusel Loaf with Icing: A Bright and Flavorful Treat
Why You’ll Love This Lemon Loaf Recipe
This gluten-free lemon loaf cake is everything a lemon lover dreams of. It’s tender with a delicate crumb, rich in fresh lemon zest, and finished with a sweet icing that enhances its moist texture. The pancake and biscuit gluten-free flour blend may seem like an odd choice at first, but I promise it creates the best results. Each bite is as light and fluffy as traditional sweet pound cake.
This quick bread is a fantastic GF alternative to a Starbucks version of a lemon loaf but with better ingredients and a homemade touch. If you’ve been searching for a healthy lemon loaf, this is it!
Ingredients for a Delicious Gluten-Free Lemon Loaf
To create this delicious gluten-free lemon loaf, you’ll need a few key ingredients that bring both structure and flavor to the batter:
Dry Ingredients:
- Gluten-free baking mix (specifically for biscuits and pancakes, not just all-purpose gluten-free flour)
- Sugar – adds sweetness and helps create a delicate crumb
- Xanthan gum (if not already in your baking mix) – helps with structure
Wet Ingredients:
- Warm buttermilk – infused with lemon-zinger tea bags for a deep citrusy flavor
- Large eggs – binds the ingredients together
- Fresh lemon zest – for that signature bright lemon flavor
- Olive oil or butter – keeps the loaf tender
- Greek yogurt or sour cream – adds richness and moisture
- Lemon extract – optional, but enhances the citrus notes
Storage Tips
To keep this gluten-free lemon drizzle cake fresh, store it in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, wrap the loaf in plastic wrap and freeze for up to three months.
Dietitian’s Insight
This lemon streusel loaf is not just a treat—it’s a yummy indulgence for people who need gluten-free goodies! If you want to increase fiber, try swapping some of the gluten-free flour blend with a little oat flour or adding poppy seeds for extra crunch and texture.
Hi, I’m Regan — a registered dietitian, professional recipe developer, and the creator of This Baking Life.
I bake with less sugar and smarter carbs in mind (though you’ll find plenty of full-sugar favorites here too!), so you can enjoy a real dessert without overthinking every bite.
If you make this recipe, tag me @ReganJonesRDN so I can see what you’re baking!
Gluten-Free Lemon Streusel Loaf with Icing
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
Moist, zesty gluten-free lemon streusel loaf with icing. Made with gf baking blend and a Greek yogurt icing. Perfect for lemon lovers!
Ingredients
- 1 1/4 cups buttermilk, very hot but not boiling
- 1 to 2 lemon-zinger tea bags (optional | see Notes below)
- 2 tablespoons oil or melted butter
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 2 cups gluten-free all-purpose baking mix for biscuits and pancakes (not all-purpose flour)
- 1/2 cup sugar
- Zest of 1 lemon
- 1/4 tsp lemon extract (optional)
- 1/4 cup gluten-free all-purpose baking mix for biscuits and pancakes (not all-purpose flour)
- 2 tablespoons softened butter
- 1/4 cup sugar
- 1/4 cup walnuts
- 2 tablespoons plain or lemon-flavored Greek-style yogurt
- 1 tablespoon powdered sugar
Instructions
- Steep tea bags in buttermilk for 5 minutes. Remove and discard tea bags. Stir in oil, vanilla, and egg.
- Mix dry ingredients in a large mixing bowl. Make a well in the center and pour in the wet ingredients. Stir until smooth and let stand for 10 minutes.
- Prepare streusel topping: In a small food processor, pulse together baking mix, butter, sugar, and walnuts until crumbly.
- Bake: Pour batter into a prepared loaf pan, sprinkle with streusel, and gently press it in. Bake at 350°F for 35 minutes or until a toothpick inserted in the center comes out clean.
- Prepare icing: In a medium bowl, whisk together Greek yogurt and powdered sugar.
- Cool & glaze: Let the cake cool, then drizzle with icing before slicing and enjoying!
Notes
When I first developed this recipe, it was a part of a baking challenge to use tea bags in new and different ways. While the lemon zinger tea does add a subtle extra lemon flavor, if you don’t have any on hand you can omit this step.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: a
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