Description
This moist and tender gluten-free loaf cake is perfect with tea or coffee — simple, delicious, and made with pantry-friendly ingredients.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add yogurt, vanilla, and lemon zest if using.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45–55 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can add blueberries, chocolate chips, or chopped nuts for variety. Make sure your gluten-free flour contains xanthan gum or add 1/2 tsp separately.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: gluten free, loaf cake, easy baking, lemon cake, gluten free dessert