This copycat Starbucks gluten-free lemon loaf is even better than the original. You get a moist, tender cake with a bright, sweet lemon frosting, and you get it all without that Starbucks price tag!
I've loved the Starbucks lemon cake since the first time I tried it, but when I found out I had Celiac's Disease, I thought the days of enjoying this delicious treat were behind me. As time went by, though, I learned how to make delicious gluten free recipes of all kinds, including gluten-free desserts that were just as good as anything I'd had before I was diagnosed.
I began to master gluten-free baking, creating delicious treats like this gluten free lemon drizzle cake, and at a certain point, I decided it was time to try my hand at a copycat.
Of course, I opted to make this copycat Starbucks lemon loaf. It's actually better than the original, absolutely full of fresh lemon flavor, and it's so easy to make. Oh, and thanks to modern gluten free flour, no one will ever know it's gluten-free!
Why You'll Love This Recipe
- Simple Ingredients: You can find all the necessary ingredients for this recipe in any grocery store. Even gluten-free flour is readily available these days.
- Easy to Make: The process of making this cake is no different from a wheat flour version. It's easy to do and made in just a few simple steps.
- Bright and Sweet: Thanks to fresh lemon juice and zest, along with powdered sugar, the cake and the frosting have a bright, sweet citrus flavor you'll love.
- Versatile: This cake makes the perfect weeknight dessert after a savory dish like this ground chicken stirfry or a sweet addition to any potluck or party.
- Great for Meal Prep: This recipe is freezer-friendly, allowing you to make an extra loaf or two for later use.
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Ingredients
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Refer to the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
Variations
- Traditional: You can use regular flour in the same amount if you don't have gluten issues.
- Add Berries: Add your favorite berries to create delicious variations, such as this lemon blackberry loaf.
- Orange Loaf: Use orange olive oil, juice, and zest to make an orange loaf.
- Add Nuts: The earthy crunch of nuts like chopped walnuts and pecans works well with the bright flavor of this lemon cake.
- Dairy Free: Use plant-based milk and sour cream to create a dairy free lemon cake and glaze.
How to Make Gluten-Free Lemon Loaf Cake
Step 1: Whisk the dry ingredients. Then, whisk the wet ingredients, mix in the sour cream, and slowly combine the dry and wet ingredients. Bake in a prepared loaf pan at 345 degrees until a toothpick comes out clean.
Step 2: Cool the cake completely. Then, whisk the frosting ingredients and pour over the cooled cake. Enjoy!
Expert Tips
- If possible, measure your flour by weight. In lieu of that, loosely spoon the flour into your measuring cup and level it off with a knife. This prevents packing and using too much.
- Mix the batter until just combined, meaning everything is moistened. Overmixing makes a tough, dense loaf.
- Ensure your baking powder and baking soda are fresh for optimal rise.
- Bring your cold ingredients to room temperature for easy mixing and the best loaf texture.
- Your cake should be fully cooled before pouring the frosting over it. Otherwise, it will simply run off the cake.
Gluten-Free Lemon Loaf FAQ
The secret to moist, tender gluten-free cake is a combination of sour cream and oil. While melted butter works well with modern gluten-free flours, the combination of oil and sour cream remains the king when it comes to producing a moist, tender, and rich final product.
To avoid a heavy, dense texture in baked goods, sift your flours and starches before using them. For an easier method, use a 1:1 gluten-free flour mix that contains everything you need. These function almost identically to traditional flour.
A 1:1 gluten-free flour can be used in exactly the same way and in exactly the same amount as traditional flour.
📖 Recipe
Gluten-Free Lemon Loaf Starbucks Copycat
Ingredients
Cake
- 1 ½ cups gluten-free 1:1 flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup butter melted and cooled to room temp
- ¼ cup vegetable oil
- 1 cup sugar
- 3 large eggs room temp
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon olive oil
- 1 tablespoon lemon zest
- 2 tablespoon fresh lemon juice
Lemon Frosting
- 1 cup powdered sugar
- 1 ½ tablespoon heavy cream
- 1 tablespoon fresh lemon juice
Instructions
Cake
- Preheat oven to 345° F.
- Grease and line loaf pan with parchment paper.
- In bowl, whisk flour, baking powder, baking soda, and salt.
- In mixer, mix sugar and eggs for 2 mins on medium.
- Mix in butter and oils.
- Add vanilla, lemon zest and lemon juice. Mix on medium until combined.
- Mix in sour cream.
- Slowly combine dry with wet and mix until combined.
- Pour into pan and bake for 45-50 mins until toothpick comes out clean.
Lemon Frosting
- In bowl whisk powdered sugar, lemon and heavy cream until combined.
- Pour over cooled cake.
Notes
- Refrigerate for up to a week in an airtight container.
- Wrap an entire loaf in a double layer of plastic wrap and a layer of foil and freeze for up to 3 months.
- Wrap individual slices in plastic wrap and freeze in an airtight, freezer-safe container or heavy-duty freezer bag for up to 3 months.
- Bring to room temperature before serving.
- If possible, measure your flour by weight. In lieu of that, loosely spoon the flour into your measuring cup and level it off with a knife. This prevents packing and using too much.
- Mix the batter until just combined, meaning everything is moistened. Overmixing makes a tough, dense loaf.
- Ensure your baking powder and baking soda are fresh for optimal rise.
- Bring your cold ingredients to room temperature for easy mixing and the best loaf texture.
- Your cake should be fully cooled before pouring the frosting over it. Otherwise, it will simply run off the cake.
Anonymous says
This worked exactly as written, thanks!