Starbuck’s-Style Lemon Loaf (Gluten Free)

Gluten-Free Lemon Loaf

Ah, the perfect afternoon snack with a steaming hot cup of coffee. There’s something about citrusy desserts that seem to bring sunshine into my belly on rainy winter days. And summer days. Oh heck, who am I kidding? All the year-round days!

This lemon loaf can be thrown together in 15 minutes and can be baking while you’re watching TV in the evening or getting ready for the next day. The loaf uses a LOT of lemon extract to get that citrusy punch, so don’t freak out when you read the ingredients. Yes, you are a baking genius. Make them bow to your baking prowess. 😀


Starbuck’s-Style Lemon Loaf (Gluten Free)
Recipe Type: Quick Breads
Prep time:
Cook time:
Total time:
Serves: 8 big slices
Fast and easy gluten-free lemon loaf. Throw it together in 15 minutes and enjoy eating this lemon loaf for the rest of the week for the price of ONE slice at Starbuck’s.
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup (8 ounces) plain Greek-style yogurt or sour cream
  • 1/2 cup organic vegetable oil
  • 2 tablespoons lemon zest
  • 1 to 2 tablespoons or more lemon extract (NOT lemon oil or juice)
  • 210 grams gluten-free flour
  • 1/2 teaspoon xanthan gum
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups powdered sugar
  • 3+ tablespoons lemon juice or more as needed
  1. Preheat oven to 325° F. Spray/grease a 9″ x 5″ loaf pan with cooking spray. Cut a piece of parchment paper the width of the pan (approximately 8 1/2 wide by 20″ long) and lay it inside the loaf pan with the long edges hanging out each long side. Set aside.
  2. To a large bowl add the eggs, sugar, and yogurt/sour cream and mix until smooth and blended. I use my stand mixer with the mixing paddle.
  3. Slowly add in the vegetable oil, lemon zest and lemon extract with the mixer running. I use 2 to 3 tablespoons because I *really* love the citrus punch. More extract will give a more robust lemony flavor. I’s okay to taste-test the batter to see if it is lemony enough. Do NOT use lemon juice because the acidity of the juice will alter the chemistry of the loaf.
  4. Add the flour, baking powder, xanthan gum, and salt and continue running the mixer until the batter is just combined. Set a timer and mix the batter for another two full minutes. Why? You need the extra time to develop the xanthan gum which will give the loaf structure (replaces the structure from the missing gluten.)
  5. Turn the batter into the prepared loaf pan, smoothing the top a bit. Bake for approximately 55 minutes or until a toothpick inserted into the middle comes out clean. Depending on the moisture in your gluten-free flour mix, you may need to cook for an additional 5+ minutes.
  6. Watch the loaf closely toward the end of the baking cycle so it doesn’t burn.If the loaf is getting too brown on top before it is cooked all the way through, you can place a “tent” of aluminum foil over the top to slow the browning.
  7. Allow the loaf to cool in the loaf pan for at least 30 minutes before trying to turn the loaf out of the pan. You will notice the center of the loaf deflating a bit as it cools. This is normal, especially with gluten-free baked goods. When the loaf is cooled completely, drizzle the lemon glaze generously over the top of the loaf.
  8. GLAZE: Add the powdered sugar into a medium bowl and add one tablespoon of fresh lemon juice and mix. Add one tablespoon at a time until the mix forms a thick paste. It may seem like it won’t spread, but once you pour the glaze onto the bread, the residual warmth from the loaf will thin the glaze and it will start to slowly spread over the loaf. Save the extra glaze to spread on slices of lemon loaf for an additional lemony treat. Seriously, it’s sooooo good!
  9. The bread will keep at room temperature for up to 5 days in an airtight bag. I wait until it has cooled, slice it into serving sizes, and wrap the slices in wax paper. The wrapped slices go into a large zip lock bag and then into the freezer for emergencies that pop up during the week. LOL
  10. Note: To make this using regular flour, omit the xanthan gum, cut the amount of leavening in half (to 2 teaspoons of baking powder) and add 1 1/2 cups of regular wheat flour. If you make this, please post your pictures!
The more glaze, the better!



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