Gluten-Free Lemon Loaf — Psyllium Husk Version

Prep Time 15

Cook Time 55

Resting 20

Total Time 1 30

slices

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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 8x5 or 9x5-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.