Easy Gluten Free Lemon Almond Bread with Lemon Glaze
A moist, tender quick bread made with almond flour that delivers bright citrus flavor in every bite. The combination of fresh lemon zest and juice creates an intense lemon taste, while coconut sugar adds subtle caramel notes. Perfect for breakfast, afternoon tea, or dessert, this naturally gluten-free loaf comes together in one bowl and finishes with a sweet-tart glaze that soaks beautifully into the crumb. The almond flour base provides richness and protein while keeping the texture incredibly soft.
Ingredients
- 6 tablespoons salted butter, melted or room temp
- 2 whole lemons, zest and juice
- 3 whole eggs
- ½ cup coconut sugar
- 1 ½ cup blanched almond flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 tablespoons salted butter, melted or room temp
- ½ whole lemon, juiced
- 2 tablespoons agave nectar
- ½ teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350F
- 2
Whisk together butter, lemon zest, lemon juice, eggs, and coconut sugar in a large bowl
- 3
Add almond flour, baking powder, and sea salt to the wet ingredients
- 4
Whisk until completely combined
- 5
Line bread pan with parchment paper
- 6
Pour batter into prepared pan and bake for 30-35 minutes until top is set and golden brown
- 7
Whisk together glaze ingredients until completely creamed
- 8
Loosen edges with butter knife and transfer to cooling rack
- 9
Drizzle with glaze before or after slicing
- 10
Cut into 10 slices
Tips
Room temperature eggs mix more easily and create better texture than cold eggs straight from the refrigerator.
Line the pan with parchment paper extending over the sides for easy removal and clean slicing.
Apply glaze while the bread is still slightly warm for better absorption and flavor distribution.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature, optionally warmed briefly
Common Mistakes
Measure almond flour by spooning into cup to avoid dense, heavy bread
Do not overmix once flour is added to prevent tough texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Yes, substitute the butter with ghee or refined coconut oil using the same measurements as suggested in the ingredient list.
How long does this bread keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week for best quality and freshness.
Can I freeze this lemon bread?
Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.