g/f Lemon Infused Pull-Apart Loaf (Edit recipe)

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The viral LEMON LOAF remake of the coffee chain is in full swing all over the Gram. So, I definitely had to get in on the fun. After several failed attempts at a standard loaf, I pivoted to make it a “pull apart” loaf. Similar to our GLUTEN FREE GARLIC offering, but with a scrumptious sweet and lemony squeeze, see what I did there! This variation is a dream with lemony flavor infused in every piece you enjoy. It can be made without any fruit, which is so lovely. Adding the blueberries (or maybe you’d prefer raspberries) is a tasty variation and one I had to try. See notes for tips and tricks!

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PREP TIME

25 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 8

Ingredients

Filling

2 tsp Lemon zest, divided (1 tsp for butter, 1 tsp for sugar
.5 cup Unsalted Butter, room temperature & smooth
.33 cup Granulated White Sugar, can sub maple sugar, will change flavor & color
.25 cup Blueberries, optional & can use up to half a cup depending on preference

Loaf

1 whole Gluten Free Cruffins (click for recipe)
2 Tbsp Lemon Juice, optional, see note
10 pinch Lemon Essential Oil (food-grade), 10-12 drops*, can sub lemon extract

Glaze

1 cup Grain-free Powdered Sugar, organic, can sub maple sugar but will change the color/flavor
1.5 Tbsp Lemon Juice, up to 2 tbsp, depending on preference
.5 tsp Lemon zest, optional

optional egg wash

1 whole Egg, + 1 tsp water, whisked well

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare a standard loaf pan (8”x4”) by lining with parchment paper.
Prepare infused butter and sugar for the filling. Add 1 tsp of lemon zest to the butter in a small bowl and stir until well combined and spreadable. In another small bowl, add the remaining 1 tsp of lemon zest to the sugar and using your fingers, massage the zest into the sugar to infuse the oils with the sugar until well combined. Set both aside.
Make our CRUFFIN dough as directed through STEP 3 only, with the addition of the lemon juice (if using) and lemon essential oil called for. You will most likely need an additional ¼ cup of flour depending on egg size and if you add the lemon juice. You will be using ¾” of the dough for the loaf, see note below.
Place dough on a lightly dusted piece of parchment paper and roll into a rectangle approximately ¼” thick and 12”x15” in size.
Spread the lemon infused butter evenly over the dough to each edge, followed up by sprinkling the lemon infused sugar evenly over the butter. See note below if adding fruit.
Using a pizza cutter (or a knife) cut dough into 3” squares, wiping off the cutter/blade after each cut if needed.
Gently stack dough squares in sets of three, (adding fruit if desired) placing in the prepared loaf pan vertically. Repeat until all dough is used and the loaf pan is full.
Cover with plastic and let the loaf rise in a warm spot in your kitchen for approximately 20 minutes and preheat your oven to 350°F.
After the loaf has risen, brush with egg wash (if using) and sprinkle with any leftover infused sugar if you have any. Place the loaf pan on a BAKING SHEET then place in the oven. Do NOT forget this step, as this loaf does get bubbly and can drip some hot butter/sugar as it bakes and the baking sheet will be easier to clean than the bottom of your oven.
Bake for 40-45 minutes or until the top is golden brown and the center springs back when lightly pressed.
While loaf bakes, add glaze ingredients to a small bowl and stir until well combined and set aside.
Remove from the oven and allow to cool for 5 minutes in the pan, then remove to a cutting board or cooling rack, using the parchment paper to lift out.
Once the loaf is cooled, drizzle with glaze and serve. For a fun variation, you can drizzle half of the glaze on the loaf while it’s still warm, then the other half after it’s cooled.
Store any leftovers in the fridge for up to a week, reheating in a warm oven (or microwave) if desired.

Notes

Can sub LEMON EXTRACT instead of lemon essential oil, typically about 1 tsp, but will vary depending on personal preference. // Use the remaining DOUGH, cut into 1½“ squares, to make 6-7 smaller loaves in muffin tins, lined with muffin liners. // If using FRUIT, add a few berries at a time on squares of dough before stacking, placing carefully in the prepared loaf pan. Then tuck additional berries in between pieces as desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	210
Fat:	12 g
Carbohydrates:	25 g
Protein:	5 g
Cholesterol:	30 g
Sodium:	2 mg
Fiber:	0 g
Sugars:	25 g
Calculated per serving.