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Lemon loaf cake on a board sliced with drizzle in a bowl

Gluten-Free Lemon Loaf Cake with Turmeric Collagen Drizzle

This lemon loaf cake recipe is made gluten-free with a mixture of AP gluten-free flour (I used Cup4Cup) and almond meal. The turmeric icing is adapted from the Sweet Laurel Cookbook from the donut chapter, with the addition of collagen for extra protein. You can omit if you’re vegetarian. One thing to note is that the collagen will make the batter extra giggly and dense – don’t sweat it. I promise it will turn out fluffy!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf


For the loaf:

For the glaze:


  1. Make the cake: Preheat the oven to 350°. Grease and flour a 9-by-5-inch loaf pan or line with two piece of parchment paper. In a small mixing bowl, combine the flour, almond meal, baking powder, xanthan gum and poppy seeds. Whisk with a fork until well mixed.
  2. In a medium mixing bowl, stir together the olive oil, maple syrup, coconut sugar and vanilla. Add the eggs one at a time, mixing well between additions until smooth. Stir in the lemon zest and juice. Add the dry ingredients to the egg mixture in two additions, mixing until just combined. Stir in the Great Lakes Gelatin Collagen Hydrolysate.
  3. Transfer the batter to the prepared pan and bake in the middle of the oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool completely in the pan, then transfer it to a rack.
  4. Meanwhile, make the glaze: in a small saucepan over low heat, combine the coconut butter, lemon juice, maple syrup, vanilla, turmeric, water and Great Lakes Gelatin Collagen Hydrolysate. Whisk until smooth and silky.
  5. Drizzle the lemon loaf cake with the turmeric-lemon glaze and allow to set. Cut into slices and enjoy.