Starbucks Copycat Lemon Loaf!

Starbucks Copycat Lemon Loaf!
Print Recipe
  • 2 cups gluten-free all-purpose flour (Bob's Red Mill works well; can sub regular AP flour)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated monkfruit sweetener (sub white sugar)
  • Zest from 4 lemons, approx. 2 tablespoons plus 2 teaspoons)
  • 1 tablespoon lemon juice
  • Optional: 1/4 teaspoon lemon extract
  • 1/2 cup canned full fat coconut milk , room temperature
  • 2 large eggs (room temperature)
  • 1/2 cup avocado oil or melted coconut oil
  • 1/2 cup maple syrup
  • Optional Vanilla Frosting (I like Simple Mills Brand)
  1. Preheat oven to 350 degrees F and grease a 9x5 baking dish.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, monkfruit and zest.
  3. In a separate mixing bowl, whisk together extract, lemon juice, coconut milk, eggs, oil and maple syrup.
  4. Add wet ingredients to dry and fold until just combined. Pour into your baking dish and spread in an even layer.
  5. Bake for 45 minutes. Cool 15 minutes before running a butter knife around the edges and removing loaf. Cool another 30 before slicing and adding any frosting.
  6. Leftover loaf will keep tightly sealed at room temperature up to 3 days or frozen 3 months.
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