Lemon Loaf Coconut Flour with Lemon Vanilla Glaze

gluten free lemon loaf with lemon vanilla glazeThis is a recipe that I picked up from Kelly of PrimarilyInspired, full credit goes to her and I highly recommend it. The ingredients are simple but the flavors are great, especially the glaze which adds a bit of sophistication to it . I will definitely be making more of this, try it and I am pretty sure you’ll love it.


2/3 cup coconut flour
1 teaspoon baking soda
¼ teaspoon sea salt

6 eggs
¼ cup coconut oil or melted butter
1/3 cup honey
Zest from 2 lemons
Juice from 2 lemons plus milk of your choice to equal 1 cup (I used dairy milk in mine but almond milk, coconut milk or any type of milk would work

Lemon Glaze
2 tablespoon melted butter (or coconut oil)
2 tablespoon honey
2 tablespoon milk
Zest and juice from 1 lemon
½ teaspoon pure vanilla extract

Preheat oven to 350 degrees.
Basically, combine all the ingredients together and mix well in a bowl. There is really no particular order.
Pour the batter in a greased loaf pan and bake for 35 minutes ( up to 40 minutes depending on your oven) until it’s brown and cooked through.
Let the loaf cool.

How to make the lemon glaze
Combine everything in a sauce pan and cook on low heat.
Once its all mix up well, remove from heat.
Once cooled, put it in the fridge so it would firm up a bit.

Remove the loaf from the pan
Spread the glaze on top of the loaf and enjoy.


lemon bread paleo

I would love to hear your thoughts about this recipe after you’ve tried it. Feel free to post you comments/suggestions.

13 Responses to Lemon Loaf Coconut Flour with Lemon Vanilla Glaze

  • Marie says:

    Wow this sounds amazing. I absolutely love lemon loaf but nutritious version of it sounds devine. Thanks for sharing. Marie 😉

  • Lisa Richardson says:

    hi making cake at present but its not a batter consistency? shall i add more milk?

  • Lisa Richardson says:

    i know what i have done i have read the recipe incorrectly i have put 3 cups of flour in as i thought it read 2-3 cups not two thirds of a cup oppps watch this space as added milk and more butter ……….

  • anu says:

    baking with coconut flour is a good idea but so much eggs . is there any substitue for eggs to make it more healthier,

    • Dawn says:

      eggs are healthy use cage free organic loads of vitamins
      Eggs get a bad rap for no reason (old Information)
      Look it up all the nutrition specialists and diet helpers tell you this

  • deb says:

    Tried the recipe as written. I found the glace was too thin so I cooked it on med for longer then cooled in fridge. Poked holes in loaf prior to pouring glace over’ so it would soak in. You need to have some self control and not eat it before it has completely cooled. It was very good. Next time I will try separating the eggs and whip the whites to fold in. I think it would lighten the cake. But it was very good.

  • Leanne says:

    Your method notes say to spread the glaze “on the pan” instead of on the loaf!!

    Lovely cake very tasty, I’ve added half to one teaspoon of baking powder as well as the baking soda (bicarbonate), made a wonderful light fluffy batter and no change to the taste.

  • Fleur says:

    Hi, can I replace the honey with stevia? I am on a anti-candida diet. Thanks!

  • Cynthia Tann says:

    Does Coconut sugar work? That is my preferred sweetener.

  • Julia says:

    I just tried this recipe and followed it to the T. The end product has the consistency of a rubbery sponge and the dominant eggy taste is more like an omelette than that of a cake. Major disappointing recipe!

  • Pingback: 21 Delicious Coconut Flour Recipes (Make #17 First!)

  • Cyndikay Garten says:

    Followed this recipe to the letter……horrible results, this bread recipe must have errors or is a joke played on us by you. I recommend to all do not try this recipe !

  • deborah says:

    How do I measure coconut flour? straight from the bin or stirred first before measuring or sifted then measured

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