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–+ servings

Gluten Free Lemon Sugar Cookie Bread

This gluten free lemon sugar cookie bread is a delightful mashup of two beloved treats. It's tender, bright, and perfect for sharing.
Gluten Free Lemon Sugar Cookie Bread
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 304 kcal
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Equipment

  • 9x5 inch loaf pan
  • electric mixer
  • wire rack

Ingredients
  

For the Bread

  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 1/2 cup Almond Flour
  • 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
  • 2 tbsp Fresh Lemon Juice
  • 2 tsp Lemon Zest
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 1/2 cup Sour Cream

For the Sweet Lemon Glaze

  • 1 cup Powdered Sugar
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
  • In a medium bowl, whisk together the gluten free baking flour, almond flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter and granulated sugar with an electric mixer until very light and fluffy, about 4 minutes. This extra creaming creates that signature sugar cookie texture. Beat in the eggs one at a time, then mix in the lemon juice, lemon zest, vanilla extract, almond extract, and sour cream until smooth.
  • Fold the dry ingredients into the wet ingredients with a spatula until just combined. The batter will be thick and smell incredible, like sugar cookie dough with a bright lemon twist.
  • Pour the batter into the prepared pan and smooth the top. Bake for 50 to 58 minutes, until golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let the bread cool in the pan for 15 minutes, then lift it out and transfer to a wire rack to cool completely.
  • Once the bread is fully cool, whisk together the powdered sugar, lemon juice, and lemon zest until you have a thick but pourable glaze. Drizzle it over the top of the bread, letting it cascade down the sides. Let the glaze set for 10 minutes before slicing.

Nutrition

Serving: 1servingCalories: 304kcalCarbohydrates: 46gProtein: 4gFat: 12g
Keyword gluten-free, lemon bread, quick bread, sugar cookie
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