March 6, 2024
Gluten Free Iced Lemon Loaf
Prep time:
15
Cook time:
50 min
Total time:
70 min
Gluten Free Iced Lemon Loaf
Get ready to experience a gluten-free triumph with our Mock Starbucks Lemon Loaf – it’s a slice of heaven that’s not just soft and tender but so incredibly lemony that it puts the Starbucks original to shame, made possible with our Hand + Heart Gluten-Free All-Purpose Flour.
Imagine sinking your teeth into a slice that’s bursting with citrusy perfection, featuring real lemon zest for that extra zing. The magic unfolds in every bite, delivering a lemony bliss that’s hard to resist. And we’re not stopping there – a tangy lemon sugar glaze takes this gluten-free creation to a whole new level.
This isn’t just any lemon loaf; it’s a gluten-free superstar that outshines the Starbucks classic, thanks to the magic of our Hand + Heart Gluten Free All-Purpose Flour (1 to 1). So, if you’re ready to elevate your lemon loaf game, get ready for a taste sensation that’s better than Starbucks and gluten-free to boot. Get ready to savor the triumph of our Gluten Free Mock Starbucks Lemon Loaf – because sometimes, homemade is just better!
Gluten Free Iced Lemon Loaf
Prep time:
15
Cook time:
50 min
Total time:
70 min
Yield:
1 - 8x4 inch loaf
Author:
made by hand, from the heart
Ingredients
14 tablespoon unsalted butter (200g)
1 cup granulated sugar
1/4 teaspoon salt
4 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
Zest of 2 lemons
2 tablespoons freshly squeezed lemon juice, about 1 large lemon
1/4 cup buttermilk
1 1/2 cups Hand + Heart Gluten Free All-Purpose Flour (1 to 1)
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
Sugar glaze:
1 cup powdered sugar to 1 1/4 cup
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1 tablespoon milk
Instructions
- Spray an 8 x 4 x 2-1/2-inch loaf pan with cooking oil and line with parchment paper, extending about 1-inch above the rim of the pan, set aside.
- In a small bowl, whisk the gluten-free flour, baking soda and baking powder, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and salt on medium speed. Scrape the sides and bottom of the bowl as needed. Beat until light in color and fluffy, about 5 minutes.
- Add the lemon zest, juice and vanilla and lemon extract and mix until combined. Add the eggs 1 at a time until it’s fully incorporated and fluffy. Add the buttermilk and mix until combined. Add dry ingredients and start on a low speed until it’s fully incorporated. Increase to medium speed and mix for about 30 seconds until the batter is smooth and no lumps.
- Transfer the batter into the prepared pan smooth out the top with a rubber spatula.
- Bake at 350ºF for 45 – 50 min until a wooden stick inserted near (not in) the center comes out clean and the cake springs back when lightly touched.
- Remove the pan from the oven and set on a wire rack to cool for 10 minutes or until the cake is cool enough to handle.
- Remove the cake from the pan, remove the paper, and allow the cake to cool directly on the wire rack.
Make the glaze:
- While the loaf is cooling, combine all the ingredients in a medium bowl and use a whisk to combine until smooth. Add additional powdered sugar 1 tablespoon at a time until desired consistency is achieved.
- Pour over cooled Lemon Loaf and let the glaze harden before cutting.
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