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Closeup of slices of lemon loaf cake on a white cutting board.

(Copycat) Gluten Free Starbucks Lemon Loaf

If you have ever wished you could grab a slice of that delicious Starbucks lemon loaf, you're going to love this lemon gluten free copycat recipe.
5 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Calories: 428kcal

Ingredients

For the cake

  • 1 ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
  • 2 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ¼ Cup Vegan Butter room temperature
  • ¼ Cup Olive Oil substitute with melted coconut oil or vegetable oil
  • 1 Cup Sugar
  • 1 teaspoon Vanilla
  • 3 Eggs room temperature
  • 2 Tablespoon Lemon Zest
  • 2 Tablespoon Lemon Juice
  • ½ Cup Vegan Sour Cream room temperature

For the icing

  • 1 ½ Cup Powdered Sugar sifted
  • 3 Tablespoon Lemon Juice

Instructions

For the cake

  • Preheat the oven to 350F degrees. Line a 9x5 loaf pan with parchment paper and set aside.
  • Combine the gluten free flour, baking powder and salt in a small bowl. Whisk together until well combined.
    1 ½ Cup Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ½ teaspoon Salt
  • In a small bowl, combine the sugar and lemon zest. Rub together with your fingers to impart the oils into the sugar. The sugar should turn a light yellow color.
    1 Cup Sugar, 2 Tablespoon Lemon Zest
  • Add the lemon sugar, butter and oil to the bowl of an electric mixer. Beat on medium speed for 3 minutes until light and fluffy. Scrape down the bowl with a spatula.
    ¼ Cup Vegan Butter, ¼ Cup Olive Oil
  • Add the vanilla and lemon juice. Mix for 30 seconds.
    1 teaspoon Vanilla, 2 Tablespoon Lemon Juice
  • Add the eggs one at a time, beating for 60 seconds between each addition. Scrape down the bowl.
    3 Eggs
  • Turn the mixer to the lowest speed. Add half of the flour mixture, followed by the sour cream. Then add the remaining flour mixture. Stir until all the dry ingredients are incorporated.
    ½ Cup Vegan Sour Cream
  • Spread the batter into your prepared pan. Allow to rest for 10 minutes.
  • Bake in preheated oven for 50-55 minutes of until top springs back when gently poked. If top begins to brown too quickly, lay a piece of aluminum foil over the top and continue to bake.
  • Remove from oven and cool in the pan for 15 minutes. Then remove from the pan and continue to cool on a wire rack. Cool completely before adding the lemon icing.

For the icing

  • In a small bowl, combine the powdered sugar and lemon juice. Stir until it is smooth. It will be a little thicker than expected.
    1 ½ Cup Powdered Sugar, 3 Tablespoon Lemon Juice
  • Pour the lemon icing on the top of the cake and use a knife to push it just to the edges. A little will spill over and run down the sides.
  • Allow the icing to dry for at least 30 minutes before slicing.
Nutrition Facts
(Copycat) Gluten Free Starbucks Lemon Loaf
Amount per Serving
Calories
428
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
8
g
Cholesterol
 
61
mg
20
%
Sodium
 
392
mg
17
%
Potassium
 
39
mg
1
%
Carbohydrates
 
69
g
23
%
Fiber
 
2
g
8
%
Sugar
 
49
g
54
%
Protein
 
5
g
10
%
Vitamin A
 
360
IU
7
%
Vitamin C
 
6
mg
7
%
Calcium
 
86
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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