Starbucks ‘Copycat’ Low-FODMAP Iced Lemon Loaf; Gluten-free, Dairy-free
June 13, 2018Printer Friendly Version
One of my favorite treats in ‘pre-IBS days’ was the iced lemon loaf from Starbucks. Always moist, with the perfect lemon notes and the sweet and thick frosting.
I decided it was time to make a copycat version that would be just as amazing, as well as low-FODMAP, gluten-free and dairy-free. For real.
Here is that masterpiece, easy to make, and absolutely scrumptious. I can’t wait for you to try this low-FODMAP Iced Lemon Loaf recipe (it is also known as a low-FODMAP Lemon Pound Cake recipe). It is exactly what I was looking for.
You may also want to try my low-FODMAP Banana Bread or my low-FODMAP Orange Bread recipes! Or else take a look at over 300 more low-FODMAP recipes on my blog.
Be healthy and happy,
Rachel Pauls, MD
Starbucks Copycat Low-FODMAP Iced Lemon Loaf; Gluten-free, Dairy-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients (using FODMAP data at time of posting). However, due to large amount of lemon juice used, test for your personal tolerance.
Prep time: 20 min
Bake time: 55-65 min
Total time: About 80 min
Bake: 350 F
For low-FODMAP Lemon Loaf
- 1 tbsp grated lemon zest
- ¼ cup freshly squeezed lemon juice (about 1 medium lemon will provide the juice and zest for this whole recipe)
- ½ tsp lemon extract
- 2 cups low-FODMAP, gluten-free flour (I use Authentic Foods GF Classical Blend- see my bake-off blog for reason why!)
- 2 tsp baking powder
- ½ tsp salt
- 3/4 tsp xanthan gum (if not added to your low-FODMAP flour choice)
- 1 cup granulated sugar
- 1/2 cup canola oil
- 3 large eggs
- ¾ cup low-FODMAP milk (almond, coconut for dairy-free version or lactose-free milk)
- Vegetable shortening for greasing
For low-FODMAP Lemon Glaze:
- 1 & 1/2 cups powdered sugar
- 3 tbsp freshly-squeezed lemon juice
- 1 tsp lemon extract
- 1-2 tbsps low-FODMAP canned coconut cream or other low-FODMAP milk (such as almond milk for dairy-free version) to thin as needed
- Pre-heat the oven to 350F
- Grease loaf pan with shortening, line with wax paper to help remove from pan and grease this also
- Place low-FODMAP flour, baking powder, xanthan gum, salt and sugar in a large bowl
- In a separate large bowl (can do in stand mixer with flat paddle) beat eggs
- To the egg mixture, add the low-FODMAP milk, lemon zest, then slowly add the lemon juice, followed by oil, and lemon extract
- Pour dry ingredients into the wet ingredients and mix on low until just combined
- Transfer the batter into the prepared loaf pan
- Put the lemon loaf in the oven and bake for about 55-65 minutes until tester is clean
- Depending on the type of pan you use and your oven, begin checking at 50 min
- Mine took about 55 minutes to bake
- You want the tester clean and the top to be slightly spongy to the touch
- Let sit about 5 minutes in pan, then remove and cool on rack completely
Prepare the low-FODMAP Lemon Glaze
- While low-FODMAP lemon loaf is baking, prepare the low-FODMAP lemon glaze
- Place lemon juice and lemon extract in a medium bowl (can do by hand or with mixer)
- Gradually add the powdered sugar, and beat until smooth and creamy
- Add low-FODMAP milk a teaspoon at a time to thin as needed
- When low-FODMAP lemon loaf is at room temperature, evenly spread the frosting over the top of the loaf
- Refrigerate any leftovers in an airtight container
- This cake is tart, and sweet with such low-FODMAP lemon flavor. Plus it is super moist…
- This low-FODMAP Starbuck’s Copycat Iced Lemon Loaf melts in your mouth!
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This is truly amazing. It was baked in a rea loaf pan and took the full 60 minutes. I used a lactose free milk. The texture is wonderful. Hard for someone to know it is gluten free.
So glad you love the low-FODMAP lemon loaf! Thanks for the feedback, we think it is amazing too 🙂
Have you tried using a healthier oil other than Canola or do you think that would change the taste?
Canola is a good oil for a light and neutral flavor in baking. However, probably another oil would substitute well in this recipe. Let us know what you find out if you try it! Thanks for your question.
Any chance you could make it without eggs, or do you think it would fail?
Thanks for the question. Eggs in a recipe help with the texture, flavor and the lightness of the final product. However, it still may turn out well without the eggs. You could also try a vegan egg replacement. To replace one egg: dissolve 1 tablespoon of flax seed meal in 3 tablespoons of water and let it stand for 20 minutes until it becomes gelatinous.
Please tell us how it turns out for you!! Good luck!
Just what I needed!
I’ve been following the low FODMAP and boy does it help! I loved this recipe and my stomach did not disagree! I substituted a stick of butter instead of oil and it turned out great! I freezed slices to save for when I’m craving a yummy treat. Thanks for sharing this recipe!
Thank you so much for your comments! So glad you loved the recipe and that the low-FODMAP diet is helping you. Have a great day:)
I have tried making the cake twice but the cake is collapsing. It seems to be ready at 50 minutes, but it collapses as it dries on the rack. Am I not baking it long enough even though the toothpick comes out clean?
I really like the taste so I want to learn how to make it properly. What can I change to make it come out right?
Should it look brownish or golden while it is baking in the oven? I believe mine is coming out too brown.
Wow, this is too bad. If you put the tester in the top center of the cake is it moist at all? Sometimes the center will fall later if that part of the cake is still underbaked. Also if you mix the batter on high speed it could create air in the batter which then collapses. Finally, the brown color suggests your oven is too hot and is allowing the cake to rise too quickly, resulting in a fallen center. You may wish to adjust the temperature and bake time to bake it slower. We are sorry it doesn’t work for you! Hope that is helpful.
Looks Delicious But...
Xanthan gum gives me problems, but most gluten free baked goods contain it. What happens if it’s left out?
Thanks for the question Mary,
In gluten-free baking, xanthan gum provides elasticity and stickiness in our doughs and batters. Since we don’t have gluten present, we need something that acts as the binding agent for the flour, helps hold on to some moisture, and give the baked good some structure. So, without it, the baked good may have an unpleasant texture.
Many people have issues with ‘gums’ (such as guar gum and xanthan gum), but typically we have found that happens when consumed in a larger quantity than in our recipes.
We don’t have a substitute, unfortunately. Hope you can still enjoy the recipe. Best of luck 🙂
I made this but I was wondering how many calories in the whole loaf? Also the middle was quite dense/rubbery and I was wondering how to fix that!
Unfortunately, we are not able to provide information on calories, as these vary based on the ingredients you select. However, a dense cake loaf could be a result of overmixing the batter (this would remove the air pockets), or the choice of gluten-free low-FODMAP flour your use. We have noted that the results of our baking can be very different if we do not use our preferred flour choice recommended in the recipe. Have a good day 🙂
Hello, I made the lemon glaze and I love how tart it is. Wondering what the calorie content for 1/12 of a loaf would be with about 1 tablespoon of glaze. Thank you for a great, delicious, and easy recipe!
We are not able to provide nutritional information, but we are happy you enjoyed the recipe! Have a great day!!
Delicious lemon loaf
Tried this for the first time today. Was a little nervous because I was bringing it to a party. But it turned out fantastic. Light and lemony. Followed the recipe careful including any attached suggestions. Turned out perfect and was a big hit.
We are THRILLED to hear that Terry!
Thank you so much for sharing. Keep in touch!!
This is lemon delight! Very refreshing and perfect for summer. I used almond milk and found the loaf to be ready at 55 minutes with my oven. So fluffy and moist. The whole family enjoyed. Thank you!
Your family must adore getting to enjoy all the delicious treats you are making 🙂
We love hearing from you. Keep in touch!
This recipe is a keeper! I used a combination of 1 cup Oat flour & 1/2 cup Bobs red mill GF 1 for 1 & 1/2 cup Bobs GF baking blend and it turned out great!
Fantastic to hear Cher!
We are thrilled you enjoyed the lemon loaf 🙂
Stay in touch!!
I used swerve for icing the icing was way to sweet and I used purye in cake the cake browned too much ended up shaving it off. I will make again but using a quarter of the purye and maybe figure out something with making the icing mainly coconut cream.
Thanks for the feedback Cc,
We cannot confirm that Swerve is low-FODMAP, but appreciate the comment!
Has anyone ever made cupcakes with this recipe? And if so , how long did you bake it for and what temperature?
We have not tried this, but would experiment with filling tins 2/3 full and baking about 20-25 minutes at 350F. Grease tins well, and begin checking about 5 minutes in advance so they don’t burn. It should make around 12 cupcakes. Let us know if they work well!!
Omg - make this!!
I never make reviews but I had to leave a comment. DELICIOUS and easy. I’ll be making this again!!
Thank you for taking the time to leave this comment! You are much appreciated!!
Hi can i add stevia or allulose instead of sugar will it taste the same?
Hi Sissi Rachel,
Thanks for your question.
Unfortunately, baking is much like a science experiment. Unless you get the ingredients to be a close match to the recipe, then results may be very different.
Sugar will cause changes to the flavor and texture of a loaf like this, and gluten-free baking is already somewhat sensitive to the flour and other products you use.
Since we haven’t used any artificial sweeteners in baking this, we would not be able to guarantee the loaf would have the same appearance, taste or texture. So sorry!