Starbucks ‘Copycat’ Low-FODMAP Iced Lemon Loaf; Gluten-free, Dairy-free

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 200 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.  However, due to large amount of lemon juice used, test for your personal tolerance.

Serves 12

Prep time: 20 min

Bake time: 50-60 min

Total time: About 80 min

Bake: 350 F

Ingredients:

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

Directions

  • 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 50-60 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
  • 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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