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gluten free lemon loaf on a plate
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5 from 6 votes

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.
Prep Time20 mins
Cook Time1 hr 5 mins
Cooling Time2 hrs
Total Time3 hrs 25 mins
Course: Dessert
Cuisine: American
Servings: 10

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
  • cup lemon juice, about the juice of 1 fresh lemon
  • zest of 1 lemon, optional but recommended
  • 1 teaspoon vanilla extract
  • teaspoon lemon extract
  • 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
  • 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.