This Gluten Free Lemon Loaf is a velvety, citrus-forward loaf cake that rivals the original. It has a dense, pound-cake texture with bright lemon flavor and a tender, moist crumb.
UPDATE: This recipe was originally posted on January 20, 2023 and has been fully revised with a new recipe, updated photos, a new video, and refreshed instructions.
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I’ve long wanted a gluten free version of Starbucks’ lemon loaf. While Starbucks hasn’t offered a gluten free option, this homemade version delivers that same buttery, lemony pound-cake experience. The Starbucks lemon loaf is essentially a pound cake—denser and more velvety than typical quick-bread lemon loaves—and this gluten free adaptation aims to recreate that texture while packing bold citrus flavor.
What you’ll need
- Kim’s gluten free all purpose flour blend — a reliable homemade blend; a store-bought gluten free blend may be substituted but may yield different results.
- Butter — pound cakes rely on butter for flavor and structure; use room temperature butter for best creaming.
- Lemon zest — the oils in the zest provide the most concentrated lemon aroma and flavor.
- Cream cheese — adds moisture and creates the silky, tender crumb characteristic of this loaf.
A simple syrup made from equal parts sugar and lemon juice is optional but highly recommended. Brushing the warm loaf with syrup after baking locks in moisture and intensifies the lemon flavor.
How to make the lemon pound cake
Start by combining lemon zest and granulated sugar in the bowl of a stand mixer (or a large bowl with a hand mixer). Beat on low for 1–2 minutes until the zest is thoroughly incorporated and the sugar is fragrant. This step infuses the sugar with lemon oils and amplifies the citrus aroma.
Add softened cream cheese and room-temperature butter to the lemon sugar and beat on medium for about 5 minutes, until the mixture is light and fluffy. Reduce speed to low and add the eggs one at a time, mixing well after each addition. Finally, add the gluten free flour blend slowly on low speed and mix just until combined—avoid overmixing to keep the loaf tender.
An optional trick to control where the loaf splits is to pipe a thin line of softened butter down the center of the batter once it’s in the pan. This helps encourage a straight, attractive crack along the top. Bake in a preheated 325°F oven for about 1 hour and 15 minutes, or until a toothpick or long skewer inserted into the center comes out clean.
While the cake bakes, make the lemon simple syrup by combining equal parts sugar and fresh lemon juice in a small saucepan. Bring to a gentle boil, whisking, and simmer 1–2 minutes until the sugar dissolves. As soon as the loaf comes out of the oven, brush the warm syrup over the top (and sides, if desired). The syrup soaks in and boosts both moisture and lemon intensity.
Once the cake is completely cool, whisk powdered sugar with freshly squeezed lemon juice until you reach a thick, pourable glaze. Start with one tablespoon of lemon juice and add more by the teaspoon if needed. Spoon or drizzle the glaze over the top of the loaf and allow it to set before slicing.
Lemon loaf frequently asked questions
Fresh lemon zest and juice provide the cleanest, most natural flavor. Lemon extract tends to taste artificial; if you want more lemon, increase the amount of fresh zest rather than relying on extract.
Yes. This recipe doubles well in a Bundt pan. Reduce the oven temperature to 300°F and bake for about 1 hour 30 minutes, checking for doneness with a skewer.
At room temperature, well covered, the loaf keeps 4–5 days. Refrigerated, it will last up to a week. You can also freeze slices or the whole loaf, well wrapped, for up to 3 months.
More gluten free lemon recipes
- Lemon meringue pie
- Amazing grilled lemon butter shrimp
- Perfect lemon bars
- Violet lemonade (a Disney copycat)
- Gluten free lemon cream pie
- Lemon drop cupcakes
- Basil potato salad
It’s citrus season—this Gluten Free Lemon Loaf is a perfect way to celebrate. Slice a piece, enjoy the bright lemon flavor, and store leftovers well wrapped so the loaf stays tender and moist.
Gluten Free Lemon Loaf (A Starbuck’s Copycat Recipe)
Ingredients
- 300 grams granulated sugar (1½ cups)
- 3 tablespoon lemon zest (from 4-5 lemons)
- 113 grams cream cheese, softened (4 ounces)
- 170 grams butter, at room temperature (¾ cup or 1½ sticks)
- 3 large eggs, at room temperature
- 201 grams Kim’s gluten free all purpose flour blend (roughly 1½ cups minus 1 tbsp)
Lemon Simple Syrup
- 50 grams granulated sugar (¼ cup)
- 50 grams fresh lemon juice (about 2¾ tbsp)
Lemon Glaze
- 125 grams powdered sugar (1 cup)
- 15 grams freshly squeezed lemon juice (or more) (about 1 tbsp)
Instructions
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Preheat oven to 325° F. Grease an 8½ × 4-inch loaf pan and line it with parchment, leaving an overhang for easy removal.
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In a stand mixer bowl (or large bowl with a hand mixer), combine granulated sugar and lemon zest. Beat on low 1–2 minutes until the sugar is fragrant and the zest is well distributed.
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Add cream cheese and butter and beat on medium for about 5 minutes until very fluffy. Scrape the bowl as needed.
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On low speed, add eggs one at a time, allowing each to incorporate before adding the next. After all eggs are added, increase to medium and beat 1–2 minutes. Scrape down the bowl.
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Slowly add the gluten free flour on low speed until incorporated. Mix just until combined—about 30 seconds more on low.
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Scoop batter into the prepared pan and bake 1 hour 15 minutes, or until a skewer inserted into the center comes out clean.
Make Simple Syrup
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In a small saucepan, combine sugar and lemon juice and bring to a boil, whisking. Boil 1–2 minutes until the sugar dissolves. Brush the hot syrup over the warm cake. Let cool completely.
Make Glaze
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Combine powdered sugar with 1 tablespoon lemon juice and stir until thick and smooth. Add more lemon juice a teaspoon at a time if needed. Spoon glaze over the cooled loaf and allow it to set before slicing.
Notes
Store the loaf covered at room temperature up to 5 days, refrigerate up to a week, or freeze whole or sliced for up to 3 months.