Gluten Free Iced Lemon Loaf

Get ready to have your taste buds do a happy dance with our Mock Starbucks Lemon Loaf – the gluten-free wonder that’s so darn good!

Prep time:

15

Cook time:

50 min

Total time:

70 min

gluten free lemon loaf, breakfast, gluten free baking

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!

This recipe is made with Hand & Heart Gluten Free Flour Blends.  Click HERE to visit our shop and discover our collections of gluten free flour and baking tools?

gluten free lemon loaf, breakfast, gluten free baking

Gluten Free Iced Lemon Loaf

Get ready to have your taste buds do a happy dance with our Mock Starbucks Lemon Loaf – the gluten-free wonder that’s so darn good!
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Prep time:

15

Cook time:

50 min

Total time:

70 min

Yield:

1 - 8x4 inch loaf

Author:

Hand + Heart Gluten Free

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

  1. 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.
  2. In a small bowl, whisk the gluten-free flour, baking soda and baking powder, set aside.
  3. 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.
  4. 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.
  5. Transfer the batter into the prepared pan smooth out the top with a rubber spatula.
  6. 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.
  7. 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.
  8. Remove the cake from the pan, remove the paper, and allow the cake to cool directly on the wire rack.

Make the glaze:  

  1. 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.
  2. Pour over cooled Lemon Loaf and let the glaze harden before cutting.

 

keywords:  gluten free iced lemon loaf

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