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    Olivia's Kitchen / Gluten-Free Desserts / Gluten-Free Lemon Loaf (Starbucks Copycat)

    Published: Sep 5, 2021 · Modified: May 17, 2023 by Olivia Parsons

    Gluten-Free Lemon Loaf (Starbucks Copycat)

    Jump to Recipe - Print Recipe

    This gluten-free lemon loaf tastes just like the classic Starbucks snack - except this copycat version is healthy and allergy-friendly. Sweet, tart, and moist - this snack cake is sure to be a hit in your kitchen!

    gluten free lemon loaf slice on a plate

    Spring and summer time come with lots of fresh, seasonal flavours. And since they always come and go so fast here in Canada, we must make the most of it! Insert this gluten-free lemon loaf recipe that is nearly identical to the Starbucks lemon loaf.

    This copycat was born when my sister came home from Starbucks with a slice of lemon loaf. I've never considered lemon one of my favourite flavours, but I was immediately so jealous of her loaf, that I had to make my own gluten-free version!

    This Starbucks copycat gluten-free lemon loaf tastes even better than the original - plus it's (slightly) healthier for you. Moist, sweet, tart, and delicious - this gluten-free lemon loaf recipe is sure to be a winner in your kitchen! Keep reading to learn how you can make it.

    Jump to:
    • Ingredients Needed
    • Step-by-Step Instructions
    • Storage Instructions
    • More Desserts You'll Love
    • Recipe
    • Reviews
    slices of gluten free lemon loaf

    Ingredients Needed

    This gluten-free lemon loaf recipe is made with seasonal and easily accessible ingredients! It could be made dairy-free by simply substituting your favourite alternatives for the butter, sour cream, and milk. I haven't got to try that out yet - but leave a comment if you do!

    Loaf cake

    • Butter: Adds richness and creams well with the sugar for the ultimate soft cake texture.
    • Sugar: I typically like to keep my recipes lower sugar, but it's necessary here to create the soft but dense crumb to the lemon loaf that is iconic in the Starbucks version. And it's oh so good.
    • Sour cream: Sour cream adds incredible moisture to baked goods. I also like to use it in my gluten-free banana bread recipe.
    • Avocado oil: The extra liquid fat helps the texture of the loaf stay moist.
    • Eggs: 3 eggs give this cake the lift it needs to be light, but still dense and delicious. I have not attempted a substitution for eggs.
    • Lemon juice: While fresh lemon juice is best, a jar or bottle will do. If using a fresh lemon, be sure to roll it on your counter for a few seconds before juicing to release the juices.
    • Lemon zest: Optional but very recommended. The more lemon flavour, the merrier! Be sure to wash the lemon thoroughly before zesting.
    • Vanilla extract: Vanilla is a flavour enhancer for all other ingredients. It balances the sweet and tart flavours from the sugar and lemon.
    • Lemon extract: This may seem like lemon overkill, but lemon extract is the key flavour that makes this a "Starbucks Copycat". The punchy, bold lemon flavour is delicious and leaves you with no doubt about what flavour this cake is.
    • Gluten-free all-purpose flour: My favourite is the Bob's Red Mill 1:1 All-Purpose Baking Flour (in the blue bag)
    • Baking powder
    • Baking soda: Both baking powder and baking soda ensure this lemon loaf has enough rise
    • Salt: Just a pinch of salt will help to balance the sweet and tart flavours in this loaf.

    Buttercream Icing

    • Butter: Kind of necessary for buttercream! The Starbucks lemon loaf has a thick and delicious icing on top, so we couldn't skip out on that here.
    • Powdered sugar: Gives the buttercream body and thickness.
    • Lemon extract: A tiny bit of lemon flavour ties the buttercream back to the flavour of the cake and cuts the sweetness slightly.
    • Dash of milk: Use your favourite milk type, but just a dash will help the buttercream reach the desired thick-but-spreadable-and-decadent consistency.
    gluten free lemon load slice on a plate

    Step-by-Step Instructions

    Mixing the batter

    (Prep) It is important to ensure that the butter, eggs, and lemons are at room temperature before you begin. This will allow them to incorporate into the batter better and create the dense pound cake-like crumb that is desired. A room temperature lemon will also release its juice easier. Roll the lemon on the counter before juicing to further help you extract the most lemon juice possible. Just before ready to begin, preheat the oven to 350°F.

    (1) In a stand mixer fitted with the paddle attachment, a hand mixer, or some elbow grease, beat the butter until light and fluffy. This will take about 5 minutes. Add in the sugar and cream together for another 5 minutes. This will ensure a soft texture to the cake.

    (2) Add the sour cream, oil, and eggs. Mix slowly to incorporate. Add the lemon juice, zest, vanilla and lemon extracts. Mix well to form the wet batter.

    (3) Add the gluten-free flour, baking powder, baking soda, and salt. Mix until just combined.

    Baking

    (4) Pour the batter into a greased 9x5" loaf pan. I used a silicone loaf pan inserted into a metal one (to keep its shape). You can grease with baking spray or coconut oil.

    (5) Bake on the middle rack in the oven for approximately 65 minutes. Check that a skewer inserted comes out clean. If so, it's done. Cool for 10 minutes in the pan, then remove to a wire rack and allow to cool completely (at least 2 hours).

    gluten free lemon loaf with a slice on the table

    Making the buttercream

    (6) While the loaf is cooling, you can prepare the buttercream icing. Beat the softened butter until light and fluffy in a stand mixer with the paddle attachment or a hand mixer. This should, again, take about 5 minutes. Add the icing sugar and slowly beat together. Ensure your mixer is on low speed to avoid an icing sugar explosion! 

    Add the lemon extract and additional milk for consistency, ¼ teaspoon at a time. You want the buttercream to be thick but creamy and spreadable. Less liquid is more.

    (7) Once the loaf is completely cool, top with a thick layer of the buttercream. Spread it out with an offset spatula. Then you're ready to slice and enjoy!

    Storage Instructions

    The gluten-free lemon loaf will keep in an airtight container at room temperature for 2 days. Avoid the fridge as it will make the loaf dry.

    top view of a few slices taken from the gluten free lemon loaf

    And there you have it, a delicious gluten-free version of your old favourite Starbucks lemon loaf! Best of all this springtime dessert is gluten-free, easy and delicious. This gluten-free lemon loaf recipe serves as the perfect as a snack cake or dessert centrepiece. Kid-friendly and adult-friendly, it is sure to fly off your countertop!

    Have you made this gluten-free lemon loaf? Leave a comment below and tag me on instagram @fromoliviaskitchen!

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    top view of gluten free lemon loaf and some slices on plates

    Recipe

    gluten free lemon loaf on a plate

    Gluten-Free Lemon Loaf (Starbucks Copycat)

    This gluten-free lemon loaf tastes just like the classic Starbucks snack! Except this version is healthy and allergy-friendly.
    5 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Cooling Time: 2 hours hours
    Total Time: 3 hours hours 25 minutes minutes
    Servings: 10
    Author: Olivia Parsons

    Ingredients
     

    Gluten-Free Lemon Loaf

    • ½ cup salted butter, softened to room temperature If using unsalted butter, add an additional ¼ teaspoon salt
    • ¾ cup sugar
    • ½ cup sour cream, use lactose-free if required
    • ¼ cup avocado oil
    • 3 eggs, room temperature
    • ⅓ cup lemon juice, about the juice of 1 fresh lemon
    • zest of 1 lemon, optional but recommended
    • 1 teaspoon vanilla extract
    • 3½ teaspoon lemon extract
    • 1½ cups gluten-free all-purpose flour, I use Bob Red Mill's 1:1 All-Purpose Baking Flour (blue bag)
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt

    Buttercream Icing

    • 3 tablespoon salted butter, softened to room temperature If using unsalted butter, add ¼ teaspoon salt
    • 1½ cups powdered sugar
    • ½ teaspoon lemon extract
    • dash of milk, for consistency

    Instructions

    • Ensure the butter, eggs, and lemons are at room temperature before you begin. Preheat the oven to 350°F.
    • In a stand mixer with the paddle attachment, hand mixer, or with some elbow grease, beat the butter until light and fluffy, about 5 minutes. Add in the sugar and cream together for another 5 minutes.
    • Add the sour cream, oil, and eggs. Mix slowly to incorporate. Add the lemon juice, zest, vanilla and lemon extracts. Mix well.
    • Add the gluten-free flour, baking powder, baking soda, and salt. Mix until just combined.
    • Pour the mixture into a greased 9x5" loaf pan. I used a silicone loaf pan inserted into a metal one (to keep its shape). Bake on the middle rack in the oven for approximately 65 minutes. Check that a skewer inserted comes out clean. If so, it's done. Cool for 10 minutes in the pan, then remove to a wire rack and allow to cool completely (at least 2 hours).
    • While the loaf is cooling, you can prepare the buttercream icing. Beat the softened butter until light and fluffy in a stand mixer with the paddle attachment or a hand mixer. Add the icing sugar and slowly beat together. Add the lemon extract and additional milk for consistency, ¼ teaspoon at a time. You want the buttercream to be thick but creamy and spreadable.
    • Once the loaf is completely cool, top with a thick layer of the buttercream. Slice and enjoy! The loaf will keep in an airtight container at room temperature for 2 days. Avoid the fridge as it will make the loaf dry.
    Tried this recipe? I'd love to see!Mention @fromoliviaskitchen or tag #oliviaskitchen!
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    Reader Interactions

    Comments

    1. Brandi says

      February 04, 2022 at 10:53 am

      Is there a substitute that can be used for the avocado oil?

      Reply
      • Olivia Parsons says

        February 04, 2022 at 12:06 pm

        Hi Brandi, you could use any oil. My next recommendation would be melted coconut oil, or vegetable oil if that's all you have.

        Reply
    2. Jo says

      April 02, 2022 at 10:41 pm

      5 stars
      I just made this, and it's sooooo good! I didn't have any sour cream, so used plain yogurt, and only had canola oil, and it turned out really well. The texture was so soft and light... a real surprise for my first ever attempt at any gf recipe.
      Next time I'll reduce sugar and increase lemon - personal preference.
      Thank you for sharing this... it's definitely a keeper!

      Reply
      • Olivia Parsons says

        April 03, 2022 at 9:34 pm

        Thanks so much for your comment, Jo! I'm so glad you enjoyed this gluten-free lemon loaf—it's perfect for Spring!

        Reply
    3. Mandy says

      April 17, 2022 at 10:01 pm

      Made this yesterday and IT WAS AMAZING!! I used the glaze from the lemon-blueberry bread and replaced the milk with lemon extract which added a nice zip. The loaf was so moist and no one could tell it was GF. Would definitely make again. Thanks for the recipe!

      Reply
      • Olivia Parsons says

        April 17, 2022 at 11:24 pm

        I'm so glad to hear how much you enjoyed, Mandy! Thanks for the kind comment!

        Reply
    4. Tia says

      May 23, 2022 at 9:49 pm

      Hey, mine came out a bit gummy. Any advice?

      Reply
      • Olivia Parsons says

        May 24, 2022 at 11:13 am

        Hi Tia, maybe you used a different brand of GF flour? Did you include all other recipe ingredients? Sorry this didn't work out for you!

        Reply
    5. Josie says

      May 28, 2022 at 9:27 pm

      5 stars
      This was my first time making anything GF and it turned out so well. Thank you for such a wonderful recipe! It was very moist and flavorful.
      Instead of adding the buttercream I poured a tart lemon glaze over it, but I think both ways would be just as good.

      Reply
      • Olivia Parsons says

        May 30, 2022 at 11:04 am

        I'm so glad you enjoyed this loaf, Josie! Lemon glaze sounds fantastic as well.

        Reply
    6. Lisa says

      July 17, 2022 at 11:31 am

      Just made this last night, making it again for friend’s birthday tomorrow. Excellent gluten free cake-not gritty! It is moist and delicious. I used king Arthur’s GF measure for measure.

      Reply
      • Olivia Parsons says

        July 19, 2022 at 4:42 pm

        So glad you enjoyed Lisa! Thank you!

        Reply
    7. Jane says

      April 07, 2023 at 2:30 pm

      5 stars
      We just love this recipe. The cake is moist with lots of flavour. The buttercream icing makes it even more special. I served it for Easter dessert with raspberry sorbet. Yummy!

      Reply
      • Olivia Parsons says

        April 11, 2023 at 10:31 am

        That sounds delicious with the raspberry! Thanks for your review, Jane!

        Reply

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    Hi there! I'm Olivia, and welcome to my kitchen. I'm a mid-20's foodie who started cooking for myself in university. I love to nourish my body with delicious healthy comfort meals, and I never skip dessert. I'm all about eating your cravings in a balanced way. Get to know me here!

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