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!
Quick Look: Gluten-Free Lemon Loaf Starbucks Copycat
- ⏱ Prep Time: 25 minutes
- 🔥 Cook Time: 50 minutes
- ⏳ Total Time: 1 hour 15 minutes
- 🍋 Serving: 8 slices
- ⚡ Calories: 421 calories per slice
- 🍂 Flavor Profile: a burst of lemon topped with a perfect vanilla drizzle
- 👌 Difficulty: Easy, everyone will be asking how you made an exact match to the famous cake
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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.
Swathi says
Love this lemon loaf, I like that I can make this cake at home. My family loved it .
Jacqueline. says
Wow! This is a fantastic gluten free lemon loaf cake! Easy to make and seriously delicious! Thank you!
Oscar says
This lemon loaf cake is a winner! It has that perfect tangy lemon flavor and a moist crumb. It’s just like the one I used to get from Starbucks, and I’m so glad to have a gluten-free version.
Elizabeth says
This was such a joy to bake! The cream frosting really finished the cake off perfectly too - I’ve not actually made it with cream before and will be doing so again!
DK says
This lemon loaf was exactly like the Starbucks version! Even the lemon glaze was spot on! Great recipe!
Chelsea says
Nicole’s recipes always hit!! I love baking and recently (but not so recently) have stopped eating gluten. This was delicious because I LOVEEEEE lemon and a good breakfast cake. It’s nice to know there’s fun ways to have what I want without the gluten. ❤️
Kim Russo says
All I can say is I LOVE LEMON. I'm usually to intimidated and short on time in my life. But when I saw this, I knew this was one I wanted to try. Easy to make and love the fact that I don't have to buy a lemon loaf anywhere else. I get more for my money. And I have given some as gifts. A sure winner. 🍋
NKendrick says
SO happy to hear it worked out for you!
Sarah Souverain says
When I became gluten free about 3 years ago I was bummed that I would miss out on some of my favorite baked goods (ie Starbucks loafs). I LOVE lemon so when I saw this recipe I knew I had to make it!! Wow! So moist and flavorful! Now I get to enjoy one of my prior fav Starbucks treats but without all the gluten and tummy problems! Thanks for sharing all these amazing GF recipes for us to enjoy!
Kristin says
This turned out amazing!! From start to finish, this was so easy to make! Thank you so much for making GF- Celiac life that much easier!!!
NKendrick says
So happy to hear this. Thank you for sharing.
Mark says
I love this recipe. It turned out delicious! This is going to be on my top ten list of desserts. I personally think it tastes better than the Starbucks version and this way I can have so much more of it right at home. I can't tell that it's GF and I'm noticing that with every recipe I try from Golden Grace Kitchen. This lemon loaf cake is a major go. Thank you so much!
NKendrick says
Mark, thank you so much for your feedback! Love to hear that this recipe worked out for you!
Gina Bruner says
You honestly are amazing!! I made this recipe and it was delicious and so easy to follow!! Yummy and thank you!!!
NKendrick says
Thank you! So happy to hear you enjoyed!
Jamie says
I’ve been missing the lemon cake from Starbucks until I made this!!! It tasted incredible.
Jamie says
Fantastic recipe! I loved and missed having the lemon cake from Starbucks until I made this!!!! Tasted great!
Amy says
After being diagnosed with celiac, I was really missing out in some of my favorite desserts. The Starbuck’s lemon loaf was at the top of my list.
I decided to take the plunge and give this a try and was floored with how much it tasted the the real thing. Loved it so much! My daughter even said she couldn’t tell it was GF.
Thanks so much for sharing this recipe!
I used cup for cup flour because that's what I had in hand.
NKendrick says
This truly makes me so happy, and is why I do what I do. As a celiac we feel like we are going to miss out on so much when we are diagnosed and it’s recipes like this that make us feel like we can live a normal life again. Thank you so much for sharing!
Liz Satkowski says
This was one of the best gluten free treats we have had. So much delicious lemoney flavor and the best consistency. We served it at a baby shower and no one had any clue it was gluten free and everyone devoured it. My husband said it tasted just like the Starbucks lemon loaf cake! Definitely a new regular recipe we will be making.
NKendrick says
Hi Liz, this makes me so happy to hear that you enjoyed the lemon loaf. It's honestly one of my favorite treats, and now I can actually enjoy again it because it's gluten-free. Thanks again for your feedback!