This Gluten Free Lemon Loaf Cake is a citrusy explosion, and I imagine it’s just as good, if not better, than the original!
I’ve always wanted to try Starbuck’s lemon loaf, but they’ve never offered it gluten free. And I have my doubts they ever will (although things could change in the future). Until then, I decided to give it a go myself. I’m not sure if this tastes exactly like it, but it doesn’t matter because this is the most incredible lemon pound cake ever!
What You’ll Need to make lemon loaf cake
- Shortening — the addition of shortening in this recipe results in a softer texture than we would achieve with all butter.
- Lemon zest and juice — please, please use fresh lemon juice and zest. Nothing compares and if you use artificial, your cakes will taste artificial.
- Kim’s gluten free all purpose flour blend — a store bought blend may be substituted, but hasn’t been tested.
How to Make Lemon Loaf
- Cream butter and shortening with granulated sugar until light and fluffy.
- Add eggs, one at a time, beating after each addition. Once all eggs have been added, scape down sides of bowl.
- Alternately add the flour mixture and the milk, followed by the lemon juice, until all ingredients have been added.
- Remove from the mixer and scrape the sides and bottom of the bowl to mix in any remaining bits of flour.
- Pour into two prepared 8 1/2 by 4-inch loaf pans and bake at 325 degrees F for 45 minutes to an hour, or until a toothpick inserted into the center comes out with just a few crumbs attached.
- Remove from oven and allow to cool in pans for 15 minutes. Remove from pans and cool completely on a wire rack.
- Whisk powdered sugar with remaining lemon juice and zest and spread over top of loaf. Allow icing to set before serving.
Lemon Loaf Frequently Asked Questions
I would not advise using lemon extract in lemon loaf cake because of the artificial taste that it imparts. There is plenty of fresh lemon flavor in this cake, but if it’s still not enough for your tastes, add double the amount of lemon zest in with the sugar.
No need to double the recipe, but yes, you absolutely can bake lemon loaf cake in a Bundt pan! I LOVE this recipe in a Bundt, and it works fantastically. Bake at the same temperature, but the baking time may differ, depending on the size of your Bundt pan. Begin checking at 45 minutes.
Gluten free lemon loaf cake is a great recipe for make ahead! You can bake it, slice it, and keep individual pieces in the freezer for 3-4 months (well wrapped). It will also keep at room temperature, well covered, for 4-5 days, or in the fridge for up to a week.
more gluten free lemon recipes
- Lemon meringue pie
- Amazing grilled lemon butter shrimp
- Perfect lemon bars
- Violet lemonade (a Disney copycat recipe)
- Lemon basil potato salad
- Lemon cream pie
- Lemon drop cupcakes
It’s citrus season, so there’s no better time to make this Gluten Free Lemon Loaf Cake. Cut yourself a slice of this tangy citrusy loaf to brighten your day!
Gluten Free Lemon Loaf Cake (A Starbuck’s Copycat Recipe)
- 2½ cups (350g) Kim's gluten free all purpose flour blend (a store bought blend may work, but hasn't been tested)
- 1 tbsp baking powder
- ¾ tsp salt
- 1 cup (226g) butter, at room temperature
- ½ cup (95g) vegetable shortening
- 3 cups (600g) granulated sugar
- 5 large eggs, at room temperature
- 1¼ cups (300ml) whole milk, at room temperature
- 6 tbsp lemon juice, freshly squeezed
- 1 tbsp lemon zest
- 2 cups (250g) powdered sugar
- 6-8 tbsp heavy cream
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Preheat oven to 325° F. Grease two 8½ by 4-inch loaf pans and line them with parchment paper, overhanging on opposite sides (for easy removal of loaf cakes).
- Whisk together flour, baking powder, and salt in a medium bowl and set aside. In another medium bowl, rub lemon zest into granulated sugar until well combined and fragrant. Set aside.
- In a large bowl (or bowl of a stand mixer), combine butter and shortening until smooth. Add granulated sugar and cream for about two minutes at medium speed.
- Add eggs, one at a time, beating for about 30 seconds after each addition. Scrape down sides and bottom of bowl.
- With mixer on low, alternately add flour mixture with milk, ending in flour mixture. Add lemon juice at the end and mix just until combined.
- Pour batter evenly into prepared pans and bake for 45 minutes to an hour, or until a toothpick inserted into center comes out with just a few moist crumbs attached. Remove from the oven and allow cakes to cool in pans for 15 minutes before lifting out to cool completely on a wire rack.
- Whisk all glaze ingredients (starting with the minimal amount of heavy cream) together in a small bowl. If more cream is needed to thin out for spreading, add one tablespoon at a time. Spread over cooled loaf cakes and serve.
Adapted from Chef Lindsey Farr’s Lemon Pound Cake