Learn how to make a delicious Gluten Free Lemon Loaf Cake with this Starbucks copycat recipe. Perfect for enjoying with a cup of coffee!
Delicious and Easy Gluten-Free Lemon Loaf Cake Recipe Inspired by Starbucks
This Gluten Free Lemon Loaf Cake recipe offers a burst of citrusy flavor that is sure to tantalize your taste buds. Made with gluten-free ingredients, this cake is a delicious alternative to the traditional version, without sacrificing on taste or texture.
The combination of zesty lemon and sweet cake is a winning one, making this loaf perfect for any occasion. Whether you’re gluten intolerant or simply looking for a tasty treat, this recipe is a must-try for any baker looking to add a bit of citrusy goodness to their repertoire.
Zesty and Gluten-Free: Indulge in this Starbucks-Inspired Lemon Loaf!
Hello you guys today I am showing you how to make my newly revised gluten-free lemon loaf cake which is a Starbucks copycat this is more like a lemon pound cake than a loaf cake and initially when I posted the initial recipe the original recipe a lot of people were having problems with it it was sinking it just wasn’t turning out right and I have.
Revamped this I’ve tried it dozens of times and each time it turns out wonderful it is velvety like a pound cake should be it is so lemony and citrusy you will absolutely love it so let’s get started okay two 300 g of sugar which is about 1 and 1/2 cups I am adding 3 tablespoons of lemon zest from four to.
Five lemons like two of my lemons were Meer lemons so you can substitute all or just some Meer lemons in this if you like and I’m just going to get get this on low and mix it and what happens is the friction from rubbing against the granulated sugar causes the lemon zest to really permeate and get as much oil out of it as possible and that’s what.
You want for that great lemon flavor So to that I am adding 4 oz or 113 G of cream cheese that has been softened and 170 G or 3/4 of a cup of butter that has also been softened and once I add all of this in I’m going to crank it up to about medium and we’re going to let this go for about 5 minutes this is my original cream cheese pound cake recipe.
That I have been making for many many years um it was originally from Southern Living I adapted it to be glutenfree of course and it is just a wonderful staple uh pound cake recipe to have in your Arsenal because you can also flavor it with different flavors and like this one like the lemon but I’ve also done pumpkin pound cake before that is.
Fabulous you should try that if you haven’t tried that from my website before and it’s just a great little Workhorse of a um pound cake recipe okay so to this I am adding now that it’s nice and light and fluffy I’m adding three eggs and we’re going to do this one at a time allowing each one to incorporate before adding the.
Next okay so that is incorporated I’ll go ahead and add the next one in when I originally created this post and this video for lemon loaf cake the Starbucks copycat um I knew it was a pound cake more so than a loaf like a like a quick bread that a lot lot of people do when I researched it everybody was doing more of like a quick bread but it clearly.
States on Starbucks website that it is actually a lemon pound cake so I should have just stuck with my original pound cake recipe and altered it to be lemon instead of worrying about some other recipe and a lot of people had issues and when I tried to make it again I had the same issues that everybody else had so I just scratched that recipe.
Completely and we’re starting over with my original pound cake recipe with lots of lemon so now I’m adding in the flour and this is just 201 G of Kim’s gluten-free allpurpose flour blend which is roughly 1 and 1/2 cups minus 1 tablespoon um you should be able to use a store box version but I have not tested it so.
Don’t quote me on that I’m adding it a little bit at at a time because you know it tends to fly out of the bowl especially when you use one of these scraper beaters like I have here all right this looks great so we can scoop it into our prepared pan I have a loaf pan it’s the smaller kind eight I think eight and a half by 4 and 1/2 and I’ve.
Lined it with a sheet of parchment paper so it will be easier to remove later and I’m just scooping that in it’s a very thick batter because it is pound cake after all and then I’ll just smooth the top and this is a little trick I learned from Cloudy kitchen.com she put a little bit of softened butter in a pastry bag.
And piped a little line down the center of the the smoothed out batter and she said that this helps basically tell the cake where to crack when it cracks so we’re going to bake this at 325 for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean and while that is baking let’s go ahead and make a quick lemon simple syrup it’s.
Totally optional but it does add that extra lemon flavor so I’ve got 50 g each of sugar which is 1/4 cup and fresh lemon juice which is about 2 and 3/4 tablespoon in a very small saucepan and I’m just going to heat this over medium heat and whisk it until it comes to a boil and then boil it for about 1 to 2 minutes or so just until the sugar is.
Completely dissolved and I apologize I did not get the boiling of this on film because my camera battery died right in the middle of filming it so at least you know what boiling liquid looks like just boil it for 1 to 2 minutes so the cake is out of the oven now and right away I’m going to go ahead and brush it with some of this lemon simple.
Syrup then I’m just brushing the top you can certainly take it out of the pan and do the entire thing the bottom the sides everything I’m just doing the top I feel like that’s plenty and any leftover can be used for like lemonade or in tea or whatever okay so now we’ll make the really thick white icing and this is just simply 1 cup or 125 G of powdered.
Sugar and about 15 G of freshly squeezed lemon juice or more to the desired consistency that you want I know that Starbucks has a thick thick lemon glaze on top so I’m going with that whole Starbucks copycat recipe and doing the thick glaze like this feel free to add more lemon juice if you wanted a thinner glaze but this is the.
Perfect consistency for what I am going for and now we just drizzle it all over the top it’s nice and thick it’s perfectly white with just that lemon juice in there I didn’t choose to add any lemon peel in this again you could add lemon peel to this you could just really lemon it up but I feel like it is plenty.
Lemony enough with the lemon zest on the inside and the lemon syrup brushed on the outside that drips into the inside and then the lemon juice in the glaze and that is plenty it is very lemony and then we just wait for this to dry before cutting it if you can wait that long and that’s all there is to it you guys it is so velvety and Rich and.
Smooth and moist and scrumptious and just so citrusy I could name all the adjectives but look at how you can see in the video how velvety it is it’s just a perfect pound cake I hope you get a chance to make it and if you do please let me know if you were one of those that made the original if this works better for you I.
Think you’ll be pleasantly surprised enjoy
