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Gluten Free Lemon Loaf Recipe

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The best Lemon Loaf recipe is gluten free! This Starbucks copycat recipe features a moist lemon pound cake drizzled with lemon icing. Though many versions have emerged over the years, this is the ORIGINAL gluten-free lemon loaf recipe, shared back in 2017!

close up view of gluten free lemon pound cake with two slices cut

Gluten Free Lemon Loaf

Wondering what to do with a bunch of lemons? Make this lemon loaf recipe. It’s perfectly moist with a lemony glaze that will have you licking your fingers long after the last crumb is gone!

gluten free lemon loaf sliced to reveal a moist, tender crumb

Lemon is one of my favorite flavors and scents. I had not baked with lemon until going gluten free, but I do enjoy lemon cake. This gluten free Starbucks copycat lemon loaf is the perfect slice of sunshine!

Some refer to this as a gluten free lemon drizzle cake because of the delicious drizzle of icing on top. However you refer to this citrusy dessert, it’s a healthy version of one of Starbucks’ most popular menu items.

It is moist and light with just the right amount of sweetness with a light and crisp lemon finish. This would be stunning at a brunch or as a gift to someone. It is perfect with an afternoon tea or an anytime treat.

If you love this recipe, you should try my Easy Vegan Gluten Free Lemon Blueberry Scones next. The flavor is just as vibrant and indulgent.

overhead view of lemon loaf cake topped with lemon zest

Is the iced lemon loaf good?

This gluten free and dairy free lemon loaf is a Starbucks copycat, but healthier and tastes WAY better! It will be a hit and no one will know it’s gluten and dairy-free. Tested by all of my friends and family! 

Preparing gluten free baked goods forces you to get creative. Before I adopted a gluten free diet, there were always pre-made treats at the grocery store and bakery so I could pick up whatever sounded good. It wasn’t until I adopted a gluten free diet that I became adventurous in the kitchen.

I always have to make a recipe 2-3 times minimum to make sure it works out as it should before sharing with everyone. The second time around I attempted a thicker frosting so it was more comparable to the Starbucks version.

overhead view of lemon loaf

Ingredients

My gluten-free lemon loaf is made with very simple ingredients. In fact, everything in it can be found at WinCo.

  • All Purpose Gluten Free Flour Blend: I only use my personal blend or Better Batter for this! Flour is important. If purchased from Better Batter use the code, livingfreelygf for 30% off your purchase! 
  • Salt: Use this to enhance the overall flavor.
  • Baking Powder: This helps the lemon loaf rise and become light and fluffy.
  • Sugar: This is essential for sweetness.
  • Eggs: This ingredient acts as a binder, creating structure and adding moisture.
  • Dairy-Free Yogurt: I use the Silk brand. So Delicious Vanilla is great too but any vanilla non-dairy flavored yogurt will work. Dairy-free yogurt adds a rich moistness to your lemon pound cake.
  • Coconut Oil: Melted coconut oil enriches the loaf.
  • Lemon: We’re using nearly all of the lemon for this recipe! Use lemon zest and lemon juice for a citrusy sweet, fragrant lemon flavor. Add some lemon extract to round it out.

Lemon Glaze

  • Lemon Juice: Tie in that tangy, lemony taste by adding this.
  • Powdered Sugar: This thickens the glaze and gives it a nice, smooth finish.
lemon loaf garnished with lemon zest on a wooden chopping board with a bowl of lemons in the background

Can you substitute lemon juice for lemon extract?

No. Lemon extract isn’t a substitute for lemon juice. Adding too much lemon juice will alter the taste and texture of your loaf because of its acidity.

If you don’t have access to lemon extract, make up for it by using additional lemon zest instead. Both ingredients enhance the lemon essence of this recipe.

overhead view of gluten free cake with two slices beside a bowl of lemons

How to Make Gluten Free Lemon Loaf

Begin by preheating your oven to 350°F (175°C) and generously greasing a loaf pan with coconut oil. In a mixing bowl, combine your dry ingredients (the gluten-free flour blend, salt, and baking powder), whisking them together until well incorporated.

Using a stand mixer on medium speed, beat together the eggs, sugar, and dairy-free yogurt until the mixture is smooth and creamy, which should take about 2 minutes.

process shots of gluten free lemon loaf

Gradually add the melted coconut oil, lemon zest, lemon juice, and lemon extract, beating after each addition to ensure the mixture is has a smooth consistency.

Then reduce the mixer speed to low and slowly incorporate the flour mixture, combining until smooth and free of lumps, which should take about 3 minutes. Scrape down the sides of the bowl with a spatula, ensuring all ingredients are well combined, and beat for an additional minute.

process shots of gluten free lemon pound cake

Pour the batter into the prepared loaf pan, spreading it evenly, and bake in the preheated oven for approximately 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the loaf to cool completely in the pan before transferring it to a wire rack.

While the loaf is cooling, prepare the lemon glaze by whisking together the lemon juice and powdered sugar until smooth. Once the loaf has cooled, drizzle the glaze over the top, allowing it to set before slicing and serving. Enjoy this irresistible gluten free lemon loaf recipe!

Gluten Free Lemon Loaf sliced on a plate

Tips for the Best Copycat Starbucks Lemon Loaf Recipe

  • Your all purpose flour matters because it will dictate the texture of your baked goods. So use one you trust, or the 2 I recommended above.
  • If your all purpose flour contains xanthan gum, do not add more! 
  • You can decide if your icing is a drizzle, or a thick icing. Personally, I prefer a thick icing, but both are great!
  • For more of a drizzle you can add more lemon juice, or drizzle it on while the loaf is still warm.
  • For thicker icing, add 1 tablespoon of lemon juice at a time and allow the mixture to sit for about 25 minutes. It will thicken up this way and the icing will stay in place better when you ice the loaf. 
  • Ice your loaf over parchment paper as this can get messy! 
Sliced gltuen free lemon loaf on a plate with lemons

How long does lemon loaf last?

This dairy-free lemon loaf recipe stays good for 3 days when stored at room temperature. Keep leftovers sealed tightly in plastic wrap or an airtight container. For longer storage, keep it in the fridge for up to 5 days.

close up overhhead view of gluten free lemon loaf with one slice removed

Should lemon loaf be refrigerated?

You can refrigerate lemon loaf but if you plan to eat it within 3 days, it doesn’t have to be stored in the fridge. Just keep it in a cool space on your kitchen.

Gluten Free Lemon Cake on a plate with lemons

Can I freeze Gluten Free Lemon Loaf?

You can! Double wrap it with plastic wrap or aluminum foil, then keep the loaf or slices in the freezer for up to 3 months. Defrost it overnight on the kitchen counter.

gltuen free lemon loaf on a plate with lemons
gluten free lemon loaf sliced to reveal a moist, tender crumb

Gluten Free Lemon Loaf Starbucks Copycat

The best Lemon Loaf recipe is gluten free! This Starbucks copycat recipe features a moist lemon pound cake drizzled with lemon icing. Though many versions have emerged over the years, this is the ORIGINAL gluten-free lemon loaf recipe, shared back in 2017!
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Course: Breakfast
Cuisine: French
Keyword: Best lemon loaf recipe, easy lemon cake recipe, gluten free lemon cake, Gluten Free Lemon Drizzle Cake, gluten free lemon loaf, Gluten Free Lemon Loaf Starbucks, gluten free recipes cakes, gluten free starbucks lemon loaf, Lemon loaf cake, lemon loaf recipe, Starbucks Gluten Free Lemon Loaf, Starbucks lemon loaf, Starbucks lemon loaf recipe
Servings: 8 Slices
Calories: 409kcal

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Equipment

  • Stand Mixer

Ingredients

  • 1 1/2 cup All Purpose Gluten Free Flour Blend
  • Dash of Salt
  • 2 tsp Baking Powder
  • 1 cup Sugar
  • 3 Eggs
  • 5.3 oz Dairy Free Yogurt I used Silk or So Delicious Vanilla
  • ½ cup Coconut Oil Melted
  • 3 tbsp Lemon Zest
  • 1 tbsp Lemon Juice
  • 3 tsp Lemon Extract

Lemon Glaze

  • 2 tbsp Lemon Juice
  • 1 1/3 cups Powdered Sugar

Instructions

  • Preheat the oven to 350 degrees F.
  • In a bowl whisk the dry ingredients together.
  • In a stand mixer on medium speed add the eggs, sugar, and yogurt. Beat for 2 minutes.
  • Add the coconut oil, beat 1 minute.
  • Add lemon zest, lemon juice and lemon extract. Beat 1 minute.
  • Turn the speed to slow and add the flour mixture, beat on medium speed for 3 minutes.
  • Scrape the sides and beat for 1 more minute
  • Pour into greased loaf pan (I use coconut oil).
  • Bake for about 1 hour and 10 minutes or until a toothpick comes out clean.
  • Allow to cool completely before adding glaze to the top.

Glaze:

  • In a bowl whisk the sugar and lemon juice together until smooth

Notes

Coloring can vary based on a few things. The darkness of your lemons, yogurt and sugar. If you use organic raw sugar the loaf can come out a bit darker. 

Nutrition

Calories: 409kcal | Carbohydrates: 66g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 41mg | Potassium: 156mg | Fiber: 2g | Sugar: 46g | Vitamin A: 90IU | Vitamin C: 11.1mg | Calcium: 105mg | Iron: 1.1mg
Tried this recipe?Let us know how it was!

 
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This post was originally written in 2017. It was updated and reposted in April 2024.

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Recipe Rating




12 Comments

  1. 5 stars
    I accidentally it the 1 star on this recipe was trying to scroll and my phone was slow moving sorry

    1. livingfreelygf says:

      Hi Anita, no problem. I can fix it. Thanks!

  2. 5 stars
    Should you use the xantham gum if the flour blend already has xantham gum in it? Thank you!

    1. livingfreelygf says:

      No, if your all purpose flour contains it do not add more. 🙂

  3. I wanted to make this recipe but also with leftover cranberry sauce I made. Do you think this will work good? Should I decrease the liquid?

    1. livingfreelygf says:

      You will definitely need to decrease the liquid. I tried to make this with strawberry puree once and the texture was off a bit.

    2. Can I substitute eggs and if so what would be the best method I have egg replacement or applesauce?

      1. livingfreelygf says:

        If you want to replace the eggs I would recommend Bobs Red Mill egg replacer.

  4. Bonnie Larson says:

    Do I put in the tapioca starch if my flour blend already has it in it?

    1. livingfreelygf says:

      Yes, this extra starch helps give the loaf a good texture

  5. What size was your loaf pan you used?

    1. livingfreelygf says:

      I use a standard 1.5 qt pyrex or le creuset loaf pan