This Gluten Free Lemon Loaf is a silky, intensely citrusy pound cake that rivals the original. It’s dense and velvety in the way a classic pound cake should be, but with bright lemon flavor throughout.
UPDATE: Originally published January 20, 2023. This post has been fully revised with a new recipe, updated photos, a video, and refreshed instructions.
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I wanted a gluten-free version of Starbucks’ lemon loaf and couldn’t find one available, so I adapted a lemon pound cake that captures that familiar flavor and texture. This recipe produces a tender, moist loaf with a rich crumb and vibrant lemon notes. Little-known fact: the Starbucks lemon loaf is actually a pound cake, so it’s denser and more velvety than a typical quick bread-style lemon loaf.
What you’ll need
- Kim’s gluten-free all-purpose flour blend — a store-bought blend may work, but this recipe was developed with Kim’s blend.
- Butter — pound cakes rely on butter for flavor and texture.
- Lemon zest — the zest contains essential oils that deliver concentrated lemon flavor.
- Cream cheese — keeps the cake moist and contributes to the cake’s velvety crumb.
A simple syrup of equal parts sugar and lemon juice is optional but recommended for adding extra lemon brightness and moisture.
How to Make Lemon Pound Cake
Start by rubbing lemon zest into the 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 sugar is fragrant and the zest is well incorporated.
Add softened cream cheese and butter to the lemon-scented sugar and beat on medium speed for about 5 minutes until very light and fluffy. Reduce speed to low and add eggs one at a time, beating well after each. Finally, add the gluten-free flour blend slowly on low speed and mix just until combined.
Optional: pipe a thin line of softened butter down the center of the batter in the loaf pan to help control where the cake splits during baking. Bake at 325°F for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, make the lemon simple syrup by heating equal parts granulated sugar and fresh lemon juice in a small saucepan. Whisk and bring to a gentle boil, then simmer for 1–2 minutes until the sugar dissolves. As soon as the cake comes out of the oven, brush the syrup over the top to add moisture and a punch of lemon flavor.
Once the loaf has cooled completely, whisk powdered sugar with 1 tablespoon of lemon juice and add more juice a teaspoon at a time until the glaze reaches a thick but pourable consistency. Spoon or drizzle the glaze over the cake and allow it to set before slicing.
Lemon Loaf Frequently Asked Questions
I don’t recommend lemon extract because it can taste artificial. Fresh zest and juice deliver the best bright, natural lemon flavor. If you want extra lemon intensity, increase the zest rather than relying on extract.
Yes. This recipe scales well to a Bundt pan. For a doubled recipe in a Bundt, lower the oven to 300°F and bake about 1 hour 30 minutes, checking for doneness with a skewer.
Store the cooled loaf covered at room temperature for 4–5 days or in the refrigerator for up to a week. You can also freeze slices individually for 3–4 months; wrap well before freezing.
More gluten free lemon recipes
- Lemon meringue pie
- Amazing grilled lemon butter shrimp
- Perfect lemon bars
- Violet lemonade (a Disney copycat)
- Lemon cream pie
- Lemon drop cupcakes
- Basil potato salad
It’s citrus season—now is the perfect time to bake this Gluten Free Lemon Loaf. Slice a piece, savor the bright lemon glaze, and enjoy a tender, citrusy treat.
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 x 4-inch loaf pan and line with parchment, leaving an overhang for easy removal.
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In a mixer bowl, combine granulated sugar and lemon zest. Beat on low 1–2 minutes until the sugar is fragrant and the zest is evenly distributed.
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Add softened cream cheese and butter and beat on medium for 5 minutes until very fluffy. Scrape the bowl.
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With the mixer on low, add eggs one at a time, allowing each to incorporate. Increase to medium and beat 1–2 minutes. Scrape the bowl.
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On low speed, slowly add the gluten-free flour blend until combined. Mix on low about 30 seconds more.
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Transfer batter to the prepared pan and bake 1 hour 15 minutes, or until a skewer inserted in the center comes out clean.
Make Simple Syrup
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Combine the syrup sugar and lemon juice in a small saucepan and bring to a boil, whisking until the sugar dissolves. Simmer 1–2 minutes, then brush over the hot cake. Let the cake cool completely.
Make Glaze
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Whisk powdered sugar with 1 tablespoon lemon juice, then add more juice a teaspoon at a time until the glaze is thick but pourable. Drizzle over the cooled loaf and allow to set.
Notes
Store the cake covered at room temperature up to 5 days, refrigerate up to a week, or freeze slices individually for up to 3 months.