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This gluten-free lemon ricotta loaf is moist and tender, with a soft, buttery crumb. Ricotta adds richness without heaviness, while fresh lemon zest and juice give it a bright, citrus flavor that isn’t overly sweet. It’s an easy, reliable recipe that works for brunch (check out our weekend brunch ideas), dessert, or a simple afternoon coffee cake, and I promise, no one will guess it’s gluten-free!
Why This Lemon Ricotta Loaf Works
Ricotta keeps the crumb soft and moist without making the loaf dense
Almond flour adds structure and tenderness
Zesting the lemon into the sugar releases the oils for fresh lemon flavor
Alternating flour and lemon juice prevents a gummy batter and keeps the texture light
This combination gives you a pound cake that’s rich but not heavy and stays moist for days. Another recipe you may enjoy is the Gluten-Free Rice Flour Pound Cake.
Key Tips for Best Results
How to prepare the lemons for zesting?
Before zesting the lemons, remove the impurities, including wax, from the peel. To do this, pour boiling water over the lemons and soak them for one minute. Then drain the water, and wipe the lemons with a dry clean cloth. Now the lemons are ready for zesting.
Use room temperature ingredients
Butter, eggs, and ricotta blend smoothly and create a finer crumb.
Mix zest with sugar first
This simple step intensifies the lemon flavor throughout the loaf.
Don’t overmix after adding flour
Mix just until combined to keep the cake tender.
Tent with foil halfway
Prevents the top from over-browning during the long bake.
What to Expect From the Batter
The batter may look slightly curdled after adding lemon juice, that’s normal. It bakes into a smooth, melt-in-your-mouth texture.
Step 1. In a large bowl, rub the lemon zest into the sugar, then beat with the butter until light and creamy.
Step 2. Beat in the eggs one at a time until smooth. Mix in the ricotta and vanilla just until combined. The batter may look slightly curdled, this is normal and bakes into a smooth crumb.
Step 3. In a separate bowl, whisk the gluten-free flour, almond flour, baking powder, and salt.
Step 4. Add the dry ingredients to the batter in three additions, alternating with the lemon juice, mixing gently with a spatula after each addition.
Step 5. Spread the batter into the prepared pan and smooth the top. Bake for 70–75 minutes, tenting loosely with foil after 45 minutes to prevent over-browning. The loaf is done when a toothpick comes out clean and the top has a deep crack.
Baking Time and Pan Size
Standard loaf pan
Bake until center reaches ~210°F or toothpick comes out clean
Tent with foil halfway if browning too quickly
FAQs
Can I use cottage cheese instead of ricotta?
Yes, but blend it first for a smooth texture.
Why did my gluten-free lemon loaf sink?
Most often from underbaking or opening the oven too early. Bake until fully set in the center.
Can I make this dairy-free?
Use dairy-free ricotta and butter alternatives. Texture will be slightly lighter and dryer, but still good.
Can I make this loaf in mini pans?
Yes! Reduce baking time to about 50–55 min. Mini loaves bake faster and are great for gifting or brunch.
Preheat oven to 350°F. Grease an 8½ × 4½-inch loaf pan and line with parchment.
2.
In a large bowl, rub the lemon zest into the sugar, then beat with the butter until light and creamy.
3.
Beat in the eggs one at a time until smooth. Mix in the ricotta and vanilla just until combined.
4.
In a separate bowl, whisk the gluten-free flour, almond flour, baking powder, and salt.
5.
Add the dry ingredients to the batter in three additions, alternating with the lemon juice, mixing gently with a spatula after each addition.
The batter may look slightly curdled, this is normal.
6.
Spread the batter into the prepared pan and smooth the top. Bake for 70–75 minutes, tenting loosely with foil after 45 minutes to prevent over-browning.
The loaf is done when a toothpick comes out clean and the top has a deep crack.
7.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely
8.
LEMON ICING: Stir the powdered sugar with lemon juice until smooth and thick. Drizzle over the cooled loaf, letting the icing run down the sides.
Nutrition Info
Approximate Nutrition per Slice (1/10 of loaf) Calories: ~411 kcal Fat: ~25 g Carbohydrates: ~44 g Sugar: ~20 g Fiber: ~1.5 g Protein: ~8 g Salt: ~0.3 g | Note: Nutritional values are estimated and can vary based on the specific ingredients and brands used. This information is automatically calculated and should be used as a general guideline only, not as medical or dietary advice.
Leave a Comment
Kristina
Diane, nutritional value has been updated.
Diane
Where can I find nutritional info for this super yummy looking loaf?
Danielle T
This was delicious! I will be making it again.
Jeanne
Great recipe, definitely needs icing!!!!!!!
Sonja
I love lemons, and this loaf has an excellent lemon flavor and the texture is perfect.
Kristina
I am so happy to hear that Christine, thank you for sharing your version
Christine
Just made this recipe and it's outstanding! Tastes like a rich lemon pound cake with a wonderful tender crumb. (I use Analise Roberts GF blend with Superfine White Rice Flour, no Xanthan gum.) It doesn't need the lemon frosting in my opinion. I made 4 - 6"x3" mini loaves and baked only 55 minutes. This is now in my permanent recipe collection. Thank you!
Tracey
We loved this loaf! I subbed mandarin orange as I had lots and made double batch to freeze one loaf. I didn't ice it and we didn't miss it! Yummy. I'll make again when our strawberries come along!
Kristina
thank you Teresa for sharing!
Teresa
Very lemony and quite good. Six teaspoons (aka 2 tablespoons) of lemon juice for the icing seems a bit much. I advise adding this slowly until you get the consistency you like. I give this 4 stars as a GF recipe. If it wasn't GF it would be more like a 3.
Kristina
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