Gluten Free Lemon Loaf Starbucks Copycat

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

3.67 from 59 votes

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!

Course Breakfast

Cuisine French

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Prep Time 25

Cook Time 1 10

Total Time 1 35

Servings Slices

Calories 409kcal

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 flour, salt and baking soda 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