Bake a perfect loaf cake every time with these simple recipes

Loaf cakes are a delightful twist on traditional cakes. They are baked in a loaf pan. This makes them easy to slice and serve, mostly with teas. With a moist, tender crumb, they're perfect for everything from breakfast to dessert. The zesty, moist gluten-free lemon drizzle cake and the richly spiced, honey-sweetened gluten-free honey cake are amazing loaf cake recipes you'll love baking and indulging in. Both cakes use gluten-free flour and other thoughtful ingredients to create distinct flavors that shine in their own ways.

Gluten-Free Lemon Drizzle Cake

This classic British loaf cake uses olive oil instead of butter. It’s moist and light at the same time. And you’d absolutely love the golden hue. The poppy seeds add a touch of crunch, making this cake a lovely morning or afternoon treat, while the lemon drizzle elevates it for any gathering.

Ingredients

• 120 gm all-purpose gluten-free flour (plus a bit more for dusting)
• 32 gm almond meal (almond flour)
• 2 tbsp poppy seeds
• 2 tsp gluten-free baking powder
• 1/2 tsp xanthan gum
• 240 gm olive oil
• 270 gm sugar
• 1 tsp pure vanilla extract
• 4 large eggs
• Zest and juice of 1 lemon
• 120 gm confectioners' sugar, sifted if needed
• 60 ml fresh lemon juice (from 1-2 lemons)

Directions

1. Preheat your oven to 175°C. Grease and lightly flour a 9-by-5-inch loaf pan. In a small bowl, combine gluten-free flour, almond meal, poppy seeds, baking powder, and xanthan gum. Whisk these together until everything is mixed.
2. Mix the wet ingredients in a medium mixing bowl– stir together the olive oil, sugar, and vanilla. Add in the eggs, one by one, blending well after each addition. Stir in the lemon zest and juice for a fresh, citrusy punch.
3. Add the dry ingredients to the wet mixture in two batches, stirring until just combined. Pour the batter into the prepared loaf pan and bake at 175°C for about 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before moving it to a wire rack.
4. Whisk the confectioners' sugar with the lemon juice until smooth. Drizzle this over the cooled cake. Once the glaze sets, slice up and enjoy!

Gluten-Free Honey Loaf Cake

Inspired by age-old German recipes, this honey cake is full of warm, malty flavors thanks to buckwheat honey, with a hint of spice. Serve it with a smear of creamy mascarpone cheese and an extra drizzle of honey.

Ingredients

• Cooking spray for the pan
• 1 orange-spice herbal tea bag
• 120 ml hot water
• 180 gm gluten-free flour
• 60 gm almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 240 gm buckwheat honey, plus extra for serving
• 80 ml vegetable oil
• 2 large eggs, separated
• 20 gm sliced almonds
• Mascarpone cheese, for serving

Directions

1. Preheat your oven to 175°C. Coat a 9-by-5-inch loaf pan with cooking spray. Line the bottom with parchment paper, then spray again for good measure.
2. Place the tea bag in a small bowl, add the hot water, and let it steep for about four minutes. Discard the tea bag, then let the tea cool to room temperature.
3. Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and cinnamon.
4. Combine wet ingredients in a large bowl—mix the honey, vegetable oil, egg yolks, and the cooled tea. Stir well, making sure everything is smooth. Gradually whisk the dry ingredients into this honey mixture to avoid any lumps.
5. Fold in the egg whites using an electric mixer. Beat the egg whites in a separate medium bowl on high speed until they form soft peaks, about a minute. Carefully fold the egg whites into the batter. This will give the cake a lighter texture. Pour the batter into the prepared pan and sprinkle the sliced almonds on top.
6. Bake 175°C for 45 to 50 minutes, until a skewer inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Slice and serve with a dollop of mascarpone and a drizzle of extra honey for a holiday-ready touch.