Gluten-Free Lemon Loaf Cake
A classic lemon loaf cake, made with gluten-free flour and with a little extra lemon kick. It’s quick, easy and insanely delicious. You would not believe it’s gluten-free.
Lemon Flavors are Perfect for Gluten-Free Baking
I’ve done a lot of gluten-free baking, and while some recipes suffer with the use of gluten-free flour, others do not. I have found in particular that lemon recipes transfer well to gluten-free baking, possibly due to the alkaline nature of most gluten-free flours. Although cakes can sometimes mask the alkaline aftertaste, I find cookies in particular suffer. So, if you’re looking for a delicious gluten-free cookie to try, get involved in my lemon cookie recipe.
Egg and Butter in Gluten-Free Baking
This recipe uses three eggs, which helps with flavor and rising but also color. I find gluten-free flour can produce slightly pale, anemic looking cakes sometimes, and using eggs and butter in the batter helps the sponge brown nicely.
Using Baking Powder Alone for Lemon Recipes
I’ve been trying to makes sense of baking powder versus baking soda recently and how to decide what to use in my recipes. Baking soda (sodium bicarbonate) is activated by acid, therefore for recipes without any acid content you will require some baking powder. Baking powder is a mix of sodium bicarbonate, cream of tartar and cornstarch. The cream of tartar is an acid and therefore all that is needed to activate baking powder is water.
If you are using baking soda, you’ll want to add some acid, hence in my lemon cupcakes recipe I use a little lemon juice. However, the baking soda does neutralize the acid, killing the flavor of the lemon juice itself, and therefore for an extra lemon kick, in this recipe I have used only baking powder and plenty of lemon extract (which is not chemically acidic like lemon juice).
Enough of the science lesson and on with the recipe. Enjoy.
Gluten-Free Starbucks Lemon Loaf Cake
Notes
This recipe works just as well with all-purpose flour, it does not have to be made gluten-free.
Ingredients
- For the sponge:
- 1 1/2 cups gluten-free flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1 cup granulated sugar
- 3 eggs
- 1/2 cup sour cream
- 2 Tbs lemon zest
- 2 Tbs lemon extract
- For the glaze:
- 1 1/2 cups powdered sugar
- 2 Tbs lemon juice
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×5″ loaf pan.
- Mix the flour, baking powder and salt in a medium bowl and set aside.
- Using a stand mixer (or hand mixer), cream the butter and sugar on medium-high until light and fluffy (around 3 minutes).
- Scrape down the edges of the bowl and add the egg, sour cream, lemon zest and lemon extract. Mix together on slow-medium for another minute.
- Slowly add the flour mix to the bowl until fully combined into a smooth batter.
- Pour into the loaf pan and bake for 50-55 minutes. Cool before removing from the pan.
- By hand, mix together the powdered sugar, lemon juice, and milk until smooth. the glaze should have a thick but pourable consistency.
- With the loaf on a cooling rack, pour the lemon glaze over the loaf and let it set firm before serving.
Nutrition Facts
Gluten-Free Starbucks Lemon Loaf Cake
Serves: 10
| Amount Per Serving: | ||
|---|---|---|
| Calories | 314.64 kcal | |
| % Daily Value* | ||
| Total Fat 13.42 g | 20.6% | |
| Saturated Fat 7.59 g | 38% | |
| Trans Fat 0.38 g | ||
| Cholesterol 78.52 mg | 26.2% | |
| Sodium 215.09 mg | 9% | |
| Total Carbohydrate 47.62 g | 15.9% | |
| Dietary Fiber 2.17 g | 8.7% | |
| Sugars 32.97 g | ||
| Protein 4.01 g | ||
| Vitamin A 119.27 µg | Vitamin C 3.65 mg | |
| Calcium 107.9 mg | Iron 1.18 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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