Gluten-Free Copycat Starbucks Iced Lemon Loaf
This tender, moist lemon loaf captures the beloved coffeehouse classic with its bright citrus flavor and sweet vanilla glaze. Made with cake mix for convenience, it features fresh lemon zest and juice that create the signature tangy-sweet balance. Perfect for breakfast, afternoon tea, or coffee shop-style treats at home. The dense, pound cake-like texture and glossy icing make it an impressive yet easy dessert that rivals the original.
Ingredients
- 1 box Betty Crocker Super Moist Yellow Cake Mix
- ¾ cup sour cream
- ½ cup butter, melted
- 1 tablespoon lemon zest, grated
- ¼ cup lemon juice
- 2 eggs
- 1 cup powdered sugar
- 1 tablespoon whipping cream
- 1 tablespoon lemon juice
Instructions
- 1
Heat oven to 350°F
- 2
Grease 9x5-inch loaf pan with shortening and lightly sprinkle with flour
- 3
Beat loaf ingredients with electric mixer on medium speed for 2 minutes, scraping bowl occasionally
- 4
Pour batter in pan and spread evenly
- 5
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean
- 6
Cool in pan on cooling rack for 10 minutes
- 7
Run metal spatula around edge of loaf to loosen and remove from pan to cooling rack
- 8
Cool completely, about 1 hour 30 minutes
- 9
Beat icing ingredients in small bowl
- 10
Spread icing over top of cooled loaf
- 11
Let stand until set
Tips
Use fresh lemon juice and zest for the brightest flavor - bottled juice lacks the aromatic oils that make this loaf special.
Cool the loaf completely before glazing to prevent the icing from melting and sliding off the surface.
Store covered at room temperature for up to 3 days - the texture actually improves after the first day.
Good to Know
Cover and store at room temperature for up to 3 days
Can be made 1 day ahead - wrap unglazed loaf and add icing before serving
Slice with serrated knife, serve at room temperature
Common Mistakes
Cool loaf completely to avoid melted icing
Don't overbake to prevent dry texture
Grease pan well to avoid sticking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without cake mix?
Yes, substitute with homemade yellow cake batter using 1 3/4 cups flour, 1 cup sugar, 2 tsp baking powder, and 1/2 tsp salt.
How long does this keep?
Covered at room temperature for 3 days, or freeze wrapped for up to 3 months. Thaw overnight before glazing.
Can I freeze the finished loaf?
Best to freeze unglazed and add icing after thawing. Glazed loaf can be frozen but icing may crack slightly.