“Better than Starbucks” Lemon Cake with a Lemon Glaze – Gluten-free Dairy free

One of my daughters favorite treats is Starbucks Lemon Cake with Frosting, but when one of them was diagnosed with a gluten intolerance, the days of Starbucks Lemon Cake were over.  I have made several lemon muffins and cupcakes, but no lemon bread. For some reason, this idea never occurred to me until I came across Lynn’s Kitchen Adventures recipe for, you guessed it, Lemon Bread.

I adjusted this recipe to be gluten-free, baked it up with one of my daughters, and half of it was gone before it finished cooling.

NOTE: We made this bread using Wholesome Chows All-Purpose Gluten-Free Flour, which already contains 1/2 tsp baking soda and 1/2 tsp salt per cup and xantham gum.  If you are using a different gluten-free all-purpose flour, please add a 1/2 tsp baking soda and a 1/2 tsp salt to the recipe. If the flour blend does not contain xantham gum, add it according to the directions on the package.

Here it is; my notes are in italics:

Better than Starbucks Lemon Cake with a Lemon Glaze

adapted from Lynn’s Kitchen Adventures: Lemon Bread {Cooking Through My Collection}

1/2 cup butter, softened – can be replaced with vegan butter
3/4 cup white sugar + 1/4 cup brown sugar
2 eggs – duck eggs can replace chicken eggs
2 Tbsp lemon juice
1 1/4 cup Wholesome Chow All-purpose Gluten-free flour
1/4 cup white rice flour*
1 tsp coconut flour
1 tsp baking powder
1/2 cup rice milk – use whatever milk you have on hand

* Some brands of rice flour can be gritty, please test your flour by pinching it between your fingers and rubbing it back and forth.  If the rice flour feels gritty, like course sand, place it through a clean coffee grinder and pulse a few times. If the texture feels okay to you, use it. The texture of rice flour only matters if you mind the slightly gritty feeling some rice flours can lend to baked goods. 


1/2 cup powder sugar – if you are allergic to corn, please check your powdered sugar to make sure it is corn free
2 Tbsp lemon juice

In a medium bowl cream butter and sugar until light and fluffy.

On low, add lemon juice and then one egg at a time, waiting for the first egg to become incorporated before adding the other, into the butter mixture.

In a separate bowl combine flours and baking powder.  Gradually add to creamed mixture, alternating with milk.

Pour into a greased 8×14 loaf pan. if your loaf pan is smaller, you may need to reduce the cook time by  to 5 minutes.  

Bake at 350* for 30 – 35 minutes, or until the center does not indent, or jiggle, under your touch (increase the time by 3 minutes until the center is set).

When done, remove from oven. Let cool in pan for 3 minutes, then remove to cool on a rack.

For Glaze: Combine ingredients into a small bowl and whisk until smooth.  Store in the fridge until ready, or drizzle over bread. This glaze can be stored in the fridge, in a covered container, for up to 7 days.

Serve with fresh fruit, whip cream, or cut up into cubes and top with whip cream and berries.

Store uneaten bread in a ziplock bag in the fridge.  Lasts for 5 days.

This recipe can be doubled.  If doubling, increase the lemon juice to 6 Tbsp.




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