Made with a gluten-free flour blend, almond flour, almond milk, and plenty of lemons, this loaf is perfectly moist with just the right amount of lemon flavor. A coconut-based homemade glaze is literally the icing on top of a perfect quick bread.  

When I asked my Instagram community what recipe they wanted me to recreate next in my “Made to Order” series, an overwhelming number of you requested the Starbucks Lemon Loaf! 

This Gluten-Free Lemon Loaf has all the flavors of the beloved coffeehouse chain without any added seed oils, natural flavors, or preservatives. 

For those who appreciate a delicate lemon taste, this loaf hits just the right note.

It may even change the mind of those who typically prefer chocolate or nut-based desserts, although there are plenty of those recipes on my blog too (see Chocolate Zucchini Bread, here, Edible Cookie Dough Bars, here, and these No Bake Caramel Pecan Pie Bars one too). 

This healthy lemon loaf is, of course, gluten-free, dairy-free, and refined sugar-free too! 

It uses fresh lemon juice and zest in both the loaf and the glaze for that perfectly pucker-worthy bite.

Instead of canola oil and shortening, this recipe uses coconut oil. It’s a great substitute in baking because it easily melts and doesn’t have an overpowering coconut flavor, especially if you buy refined coconut oil. 

So the next time the lemon loaf at Starbucks catches your eye, just know that you can make your own loaf at home that may I say is even better than the original. Enjoy! 

Key Ingredients for Gluten-Free Lemon Loaf

You won’t find any seed oils, natural flavors, or preservatives in my gluten-free lemon loaf! The ingredient list may seem a bit on the longer side but don’t fret.

Every ingredient is easily accessible from a regular grocery store and you may already have a lot of these items in your pantry. Here’s what you’ll need. 

• Gluten-Free All-Purpose Flour: I used @kingarthurbaking Measure for Measure flour.
• Almond Flour: This adds a slightly nutty taste and helps give the loaf a bit of textural difference. You can also substitute oat flour, but if you do just add another tablespoon of coconut oil. 
• Eggs: This recipe uses three eggs. I haven’t tried a flax egg replacement but give it a try and let me know how it turns out. 

• Maple Syrup: Caramely, nutty, and oh-so sticky, maple syrup is a great natural sweetener for many baked goods including this one. 
• Coconut Oil: Refined coconut oil won’t have an overpowering coconut taste. 
• Unsweetened Almond Milk: Any nut milk will do! I look for a store-bought brand that includes only almonds, water, and salt, like @malkorganics.
• Lemons: An obvious must! You’ll need four lemons total: The loaf uses the zest and juice from two large lemons and the glaze requires juice from another two lemons. 

• Extracts: The loaf uses both vanilla and almond extract which compliment each other so well. 
• Coconut Cream: This is the thick layer from a can of chilled full-fat coconut milk. Scoop it out for the glaze and use the reserved milk for a smoothie or curry. 
• Arrowroot Powder: This helps thicken the glaze. Cornstarch can also be substituted one for one.  

How to Make Copycat Starbucks Lemon Loaf

Make the lemon loaf

Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.

In a separate large bowl, whisk the eggs, maple syrup, melted coconut oil, almond milk, lemon juice, lemon zest, vanilla extract, and almond extract.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined and being careful not to over-mix.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 40 to 45 min, or until a toothpick inserted in the center comes out clean.

Let the loaf cool in the pan for 5 to 10 minutes while you prepare the glaze.

Glaze & Chill

In a small saucepan over low heat, combine the coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Bring just to a simmer.

In a separate small bowl, dissolve the arrowroot powder in 1 1/2 teaspoons of water.

Whisk the arrowroot mixture into the coconut cream mixture and continue stirring for 1 to 2 minutes until the glaze thickens slightly.

Be careful not to overheat, as arrowroot loses its thickening ability at high temperatures.

Remove from heat and pour over the slightly cooled cake.

Refrigerate for at least 30 min to allow the glaze to set. Slice and enjoy!

More Copycat Recipes: 

• Chocolate Chip Cookie Granola (Purely Elizabeth Copycat)
• Homemade Gluten-Free Strawberry Poptarts
• Gluten-Free Orange Chicken (Copycat Panda Express)
• Better-For-You General Tso’s Chicken