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Lemon Loaf (A Starbuck's Copycat) (Gluten Free)

lemonloafstarbucksgfThis Gluten-free Lemon Loaf cake is a velvety, citrusy explosion and I imagine it's just as good, if not better, than the original.

1½ cups Monk Fruit Sweetener with Erythritol (Granular) (300 g)
3 Tbsp. lemon zest (from 4-5 lemons)
4 oz cream cheese, softened (113 g)
¾ cup (1½ sticks) butter, at room temperature (170 g)
3 large eggs, at room temperature
1½ cups minus 1 Tbsp. gluten-free all-purpose flour blend (201 g)

Lemon Simple Syrup:
¼ cup Monk Fruit Sweetener with Erythritol (Granular) (50 g)
2¾ Tbsp. lemon juice, freshly squeezed (50 g)

Lemon Glaze:
1 cup Monk Fruit Sweetener with Erythritol (Powdered) (125 g)
1 Tbsp. lemon juice, freshly squeezed (15 g)

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Grease an 8½x4” loaf pan and line it with parchment paper, overhanging on opposite sides (for easy removal).

In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), combine Monk Fruit Sweetener with Erythritol (Granular) and lemon zest and beat on low for 1-2 minutes, or until zest is rubbed throughout the sugar and is very fragrant.

Add softened cream cheese and butter and increase speed to medium, beating for 5 minutes until very fluffy. Scrape down the sides and bottom of the bowl.

On low speed, add eggs, one at a time, allowing to fully incorporate between each. After all eggs have been added, increase speed to medium and beat for 1-2 minutes. Scrape down sides and bottom of bowl.

Slowly add flour on low speed until all flour has been added. Continue mixing on low for about 30 seconds.

Scoop batter into prepared loaf pan and bake for 1 hour and 15 minutes, or until a toothpick or long skewer inserted into the center comes out clean.

Make the Simple Syrup:
Pour Monk Fruit Sweetener with Erythritol (Granular) and lemon juice in a small (1 qt) saucepan and bring to a boil, whisking occasionally. Boil for 1-2 minutes, or until the sugar has dissolved. Brush syrup over top and, if desired, over sides and bottom of cake. Let cake cool completely.

Make the Glaze:
Combine Monk Fruit Sweetener with Erythritol (Powdered) and lemon juice, one Tbsp. first, in a small bowl. Stir until thickened and smooth. You may need more than one Tbsp., but add just a tsp. more at a time until you reach the desired consistency. Spoon the thick glaze over the top of the cooled cake, allowing it to run down the sides.

Makes 1 loaf cake (~ 8-10 slices).

Cook's Notes:

  • Recipe can be doubled and made in a Bundt pan that's been well greased and floured. Begin checking for doneness at 1 hour and 15 minutes, but it may take up to 1 hour and 30 minutes to finish baking. Test with toothpick for doneness (as above).
  • Cake will keep at room temperature, well covered, for up to 5 days. It can also be frozen whole or cut into slices and frozen individually. Frozen cake will keep for up to 3 months.