Gluten-Free Lemon Loaf (Starbucks Copycat)

Sliced gluten-free lemon loaf on a marble serving tray with lemons around it.

Meaningful Eats

Gluten-Free Lemon Loaf (Starbucks Copycat)

This copycat recipe for gluten-free lemon loaf tastes just like Starbucks - incredibly moist, tangy and drizzled with a bright lemony glaze!

I tested and re-tested this recipe several times to get the crumb just right. It turns out using a combination of cream cheese and melted butter yields the best crumb! I also use this trick in my favorite gluten-free pound cake.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 55

Total Time 1 15

Author Erin Collins

Ingredients

Dry Ingredients

1⅓ cups (200g) gluten-free measure-for-measure flour
1 teaspoon baking powder
½ teaspoon kosher salt

Other

1¼ cups (250g) granulated sugar
3 tablespoons lemon juice
2 tablespoons lemon zest
½ teaspoon vanilla extract
4 large eggs
4 ounces (113g) cream cheese, at room temperature
½ cup (113g) butter, melted

Lemon Glaze

1 cup (120g) powdered sugar
2 tablespoons lemon juice

Makes: 8 x 4inch rectangle

Instructions

Preheat the oven to 350°F. Spray an 8x4-inch loaf pan with cooking spray and lightly coat the pan with gluten-free flour. Tap out any excess flour.
For the lemon loaf: In a medium bowl, whisk together the gluten-free flour, baking powder and salt.
Add the sugar, lemon juice, lemon zest, vanilla, eggs and cream cheese to the bowl of a stand or hand mixer. Mix on medium speed for 1-2 minutes until well-combined. Scrape down the bottom and sides of the bowl and mix for another minute.
With the mixer running on low, slowly pour in the melted butter. Continue to mix on low and add the dry ingredients, a little at a time, until fully incorporated. Scrape down the bottom and sides of the bowl and mix again until the batter is completely smooth.
Pour the batter into the prepared pan. Bake for 15 minutes at 350°F, then reduce the oven temperature to 325°F and continue baking for 35-40 minutes. Bake until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and cool in the pan for 10 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
For the lemon glaze: In a small bowl, mix together the powdered sugar and lemon juice until smooth. Drizzle over the top of the cooled loaf. Let the glaze set before serving.

Notes

Gluten-Free: This recipe is made gluten-free using gluten-free measure-for-measure flour. This is my favorite!

Dairy-Free: Use dairy-free cream cheese and butter.

Nut-Free: This recipe is naturally nut-free.

To Make Ahead: Bake the loaf up to 2 days ahead. Cool completely, wrap tightly, and store at room temperature. Glaze before serving.

To Store: Keep in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

To Freeze: Wrap the unglazed loaf tightly in plastic wrap. Freeze for up to 3 months. Thaw at room temperature, then glaze before serving.

Nutrition