Copycat Gluten Free Starbucks Lemon Loaf
Copycat Gluten Free Starbucks Lemon Loaf has a bright flavor with a sweet and tart icing that’s delicious.
Servings: 12 Slices
Cost: 6.00
Ingredients
Lemon Loaf Ingredients
- 3 Large Eggs, at Room Temperature.
- 1 Cup Granulated Sugar
- 1 Cup Plain Greek Yogurt or Sour Cream
- 1/2 Cup Canola Or Vegetable Oil
- 2 Large Lemons, Zested
- 4 ½ tsp Lemon Extract
- 1 1/2 Cups Gluten Free 1-to-1 Flour Blend
- 2 tsp Baking Powder
- 1/2 tsp Fine Salt
Icing Ingredients
- 3 Tbsp Unsalted Butter, Softened
- 1 ½ Cup Powdered Sugar
- 3 Tbsp Lemon Juice
- ½ tsp Lemon Extract
Instructions
For the Lemon Loaf
- Spray a 9×5-inch loaf pan with cooking spray and lightly coat pan with a tablespoon or so of gluten free flour.
- In a large bowl, add the eggs, sugar, and yogurt. Whisk until smooth and combined.
- Continue to whisk while adding the oil until combined.
- Whisk in the lemon zest and extract.
- Add the flour, baking powder, salt, and stir until just combined. A few lumps is ok.
- Pour the batter into the prepared pan and lightly smooth the top with a spatula.
- Preheat oven to 350F while the batter hydrates and rests.
- Bake for about 50 to 52 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Place the cake on a wired rack and allow to cool in pan for at least 30 minutes before turning out onto the wire rack to cool completely.
- Once completely cool, prepare and ice the cake.
For the Icing:
- Using a whisk or hand mixer, combine the softened butter, lemon juice, and extract.
- Gradually add the powdered sugar and beat until the icing is smooth and creamy.
- Spread the icing evenly over the top of the loaf and refrigerate just until the icing is set.
Serving the Lemon Loaf
- Slice and serve the cake at room temperature.
Video
Notes
- Gluten Free Flour Blend – I used King Arthur Measure for Measure Gluten Free Flour. Gluten Free Flour blends are all different and recipe results can vary.
- Lemon Extract – Lemon Extract is easy to find at just about any grocery store. If it’s something you use often, buying it online may be more economical for you.
- Room Temperature Ingredients – Room temperature ingredients create better baking results. Let the eggs and any other cold ingredients sit out of the fridge for a bit before making the recipe.
- Let the Batter Rest – Preheat the oven once the batter is in the pan. This allows the batter to hydrate and gives better results by preventing a gritty texture that happens with some gluten free baked goods.
- Cool the Lemon Loaf – Cool the cake completely before icing it. You want the icing to set up.
- Storing the Cake – Store the cake wrapped in plastic wrap or an air tight container.
- Does it Need Refrigeration – I feel this is a personal preference. While the icing uses butter, refrigeration dries cake out faster. Gluten Free baked goods dry out faster than their gluten counterparts. This cake tastes best at room temperature. I recommend storing the cake at room temperature or, if refrigerating, let it come to room temperature before enjoying.
- Freezing Instructions - To freeze the lemon loaf, wrap the cake or slices of cake tightly in plastic wrap and then in aluminum foil or place in a heavy duty freezer bag. Thaw to room temperature before enjoying.