Starbucks Copycat Lemon Loaf


Starbucks Copycat Lemon Loaf

This staple Starbucks treat is now YOURS for the baking, and it doesn't contain any preservatives or weird oils!
Servings 8 slices


  • 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


  • Preheat oven to 350 degrees F and grease a 9x5 baking dish.
  • In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, monkfruit and zest.
  • In a separate mixing bowl, whisk together extract, lemon juice, coconut milk, eggs, oil and maple syrup.
  • Add wet ingredients to dry and fold until just combined. Pour into your baking dish and spread in an even layer.
  • 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.
  • Leftover loaf will keep tightly sealed at room temperature up to 3 days or frozen 3 months.
Course: baked goods, Breakfast, Dessert, Snack
Cuisine: American
Keyword: copycat, lemon loaf, starbucks

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