Adapted from a Facebook reel by Meals with Meg — her copycat coffee-shop lemon loaf. The Test Kitchen conversion makes it gluten-free: a 1:1-style gluten-free flour blend with psyllium husk powder as the binder instead of xanthan, plus a little extra water, since psyllium drinks more liquid. It stays a dairy bake (sour cream, eggs). One of two binder versions being tested side by side — a xanthan gum version is in the Test Kitchen too. Not yet test-baked.
Gluten-Free Lemon Loaf — Psyllium Husk Version
Lemon Loaf
- 3 large eggs
- 200 g granulated sugar 1 cup
- 240 g sour cream 1 cup, full-fat
- 120 g avocado oil 1/2 cup; or melted butter, 113 g
- 2 Tbsp fresh lemon zest about 12 g, from 2 lemons
- 1 1/2 Tbsp pure lemon extract about 22 ml — do not skip it; it carries the coffee-shop lemon flavor
- 180 g gluten-free flour blend 1 1/2 cups; a 1:1-style blend WITHOUT added xanthan or psyllium — the binder is measured separately below
- 2 tsp baking powder about 8 g
- 1/2 tsp salt about 3 g
- 2 tsp psyllium husk powder about 6 g
- 2 Tbsp warm water 30 g — extra liquid for the psyllium; whisk it into the wet ingredients
Lemon Glaze
- 120 g powdered sugar 1 cup
- 2 Tbsp fresh lemon juice 30 g, plus up to 1 Tbsp more as needed for a thick, pourable glaze
- Heat the oven to 350°F (175°C). Grease an 8×5 or 9×5-inch loaf pan and line it with parchment, leaving an overhang for lifting the loaf out.
- In a large bowl, whisk the eggs, sugar, sour cream, avocado oil, warm water, lemon zest, and lemon extract until smooth and fully combined.
- In a second bowl, whisk the gluten-free flour, baking powder, salt, and psyllium husk powder.
- Fold the dry ingredients into the wet with a spatula, just until no dry pockets remain. A few small lumps are fine — do not overmix.
- Scrape the batter into the prepared pan and smooth the top. Rest the batter in the pan for 20 minutes — it will thicken as the psyllium gels.
- Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil at about 35 minutes.
- Cool the loaf in the pan for 15 minutes, then lift it out onto a wire rack and cool completely.
- Whisk the powdered sugar and lemon juice into a thick, smooth glaze. Pour it evenly over the cooled loaf and let it set for 15 minutes before slicing.
Adapted from a Facebook reel by Meals with Meg (copycat coffee-shop lemon loaf). Converted in the Test Kitchen to gluten-free with psyllium husk powder as the binder instead of xanthan, plus a little extra water. Psyllium can tint a crumb faintly grey-purple; that is harmless. Do not combine psyllium and xanthan in the same bake. The bake temperature and time are the creator’s; the serving count is Yael’s estimate. Not yet test-baked.
