Gluten Free Lemon Loaf (A Starbuck's Copycat Recipe)
This Gluten Free Lemon Loaf is a citrusy explosion, and I imagine it's just as good, if not better, than the original!
- Prep time
- 25 min
- Cook time
- 1 hr 15 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 grams granulated sugar ((1½ cups))
- 3 tbsp 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))
- 50 grams granulated sugar ((¼ cup))
- 50 grams fresh lemon juice ((about 2¾ tbsp))
- 125 grams powdered sugar ((1 cup))
- 15 grams freshly squeezed lemon juice (or more) ((about 1 tbsp))
Instructions
- 1
Preheat oven to 325° F. Grease an 8½ by 4-inch loaf pan and line it with parchment paper, overhanging on opposite sides (for easy removal).
- 2
In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), combine granulated sugar and lemon zest and beat on low for 1-2 minutes, or until zest is rubbed throughout the sugar and is very fragrant.
- 3
Add softened cream cheese and butter and increase speed to medium, beating for 5 minutes until very fluffy. Scrape down the sides and bottom of the bowl.
- 4
On low speed, add eggs, one at a time, allowing to fully incorporate between each. After all eggs have been added, increase speed to medium and beat for 1-2 minutes. Scrape down sides and bottom of bowl.
- 5
Slowly add flour on low speed until all flour has been added. Continue mixing on low for about 30 seconds.
- 6
Scoop batter into prepared loaf pan and bake for 1 hour and 15 minutes, or until a toothpick or long skewer inserted into the center comes out clean.
- 7
Pour granulated sugar and lemon juice in a small (1 quart) saucepan and bring to a boil, whisking occasionally. Boil for 1-2 minutes, or until the sugar has dissolved. Brush syrup over top and, if desired, over sides and bottom of cake. Let cake cool completely.
- 8
Combine powdered sugar and lemon juice, one tablespoon first, in a small bowl. Stir until thickened and smooth. You may need more than one tablespoon, but add just a teaspoon more at a time until you reach the desired consistency. Spoon the thick glaze over the top of the cooled cake, allowing it to run down the sides.