This lemon loaf cake recipe is dairy and gluten-free, but it's not free of flavor. We used plant-based ingredients to create a moist, tender lemon cake with a fantastic crumb, and topped it with a simple lemon frosting. It's a taste of summery citrus flavor in every bite just like the Starbucks lemon loaf.
Whether we're having dinner at home or attending a party, we always enjoy having a sweet dessert on hand. Moist, tender treats like these nut free brownies or gluten free pumpkin cake are always winners, and they make any occasion feel just a little more special.
We also appreciate the fact that many desserts can be adapted to serve as both after-dinner treats and holiday recipes, depending on the occasion. That's the case with this lemon loaf cake. It's perfect for a weeknight dinner or a sweet treat at any spring and summer party or holiday event.
We used dairy-free and gluten-free ingredients to ensure this lemon loaf recipe is suitable for anyone at your table, so you can feel good about serving it in mixed company. And just like our blueberry gluten free muffins recipe, the best part is that no one will ever know. It's just that good!
Why You'll Love This Recipe
- Simple Ingredients: You can find everything you need at your local grocery store, including gluten and dairy-free options.
- Easy: This is a basic recipe that comes together in just a few minutes and only takes about 45 minutes in the oven.
- Moist and Tender: This is a tender, moist lemon loaf with a wonderful texture.
- Bright Flavor: The combination of lemon cake and lemon glaze creates a bright, sweet, fresh lemon flavor in every bite.
- Customizable: It's easy to change up the ingredients to make this lemon cake recipe with traditional ingredients or add complementary flavors.
- Suitable for Special Diets: This cake is dairy-free, gluten-free, and nut-free, making it suitable for nearly everyone.
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Ingredients
This is a gluten-free and dairy-free version of lemon loaf cake. The photo labels have been simplified for clarity.
We use Kroger plant-based sour cream for this recipe. We find that it has the best consistency for baking.
I prefer Costabile lemon olive oil for its quality, purity, and flavor. Use Code: 15GOLDENGK on Amazon for 15% off!
Refer to the recipe card at the bottom of the post for a complete list of ingredients and their precise quantities.
Variations
- Traditional: You can use all-purpose flour and dairy-based ingredients in the same quantities for a traditional version, the way we did for this recipe for lemon pound cake.
- Add Berries: Toss any of your favorite berries in flour and fold them into the batter for a lemon berry loaf cake like this gluten free lemon blueberry loaf.
- Add Nuts: Fold chopped walnuts or pecans into the batter for more flavor and crunch.
- Add Poppy Seeds: Fold in poppy seeds to create a delicious lemon poppy seed cake.
- Naked: You can skip the frosting completely if you like. It's still absolutely delicious!
How to Make Lemon Loaf Cake
Step 1: Beat the eggs and sugar in a mixer until well combined. Then, mix in the butter and oil.
Step 2: Whisk in the vanilla, lemon juice, and lemon zest. Then, mix in the sour cream.
Step 3: Whisk the dry ingredients. Then, slowly mix the dry ingredients into the wet ingredients and add the batter to a prepared loaf pan with parchment paper.
Step 4: Bake at 350 degrees until a toothpick inserted into the center comes out clean. Transfer the cake to a wire rack to cool completely.
Step 5: Mix all the frosting ingredients until smooth and creamy.
Step 6: Pour the frosting over the cooled cake and enjoy!
Expert Tips
- We prefer Country Crock avocado oil butter sticks. They tend to give the best results.
- Kroger plant-based sour cream has the best consistency for baking.
- Costabile lemon olive oil is our go-to choice. It's genuine Italian olive oil and of the highest quality.
- Bring all your cold ingredients to room temperature for easy mixing and blending.
- Be sure your baking powder and baking soda are fresh for a nicely risen loaf.
- Mix your cake batter until the wet ingredients are just combined to prevent a dense, tough cake.
- Let your cake cool completely before adding the frosting. Otherwise, the frosting will thin out on contact.
Lemon Loaf Cake Recipe FAQ
The biggest difference between a loaf cake and a traditional cake is the container in which they're cooked. Loaf cakes are typically baked in a rectangular loaf pan, whereas traditional cakes are often baked in baking dishes or cake pans. Additionally, loaf cake batter is often thicker, resulting in a denser cake.
Here's something most people don't know. Lemon juice doesn't add lemon flavor when added to a cake. Instead, you need to add lemon zest. Be sure to add that zest!
By nature, loaf cakes are generally more dense than traditional cakes. However, if your loaf cake is a lemony brick, it may be due to several factors. First, overmixing can create a cake that's too dense and tough. This is true for traditional cakes and gluten-free varieties. Second, adding too much liquid or sugar can make the batter too heavy and prevent it from rising properly. Finally, using outdated leavening agents can result in a cake that fails to rise properly.
More Dessert Recipes
If you loved this recipe, please leave a rating and a comment and let us know. We always love hearing from our readers!
📖 Recipe
Lemon Loaf Cake Recipe (Dairy and Gluten-Free)
Equipment
Ingredients
Lemon Loaf Cake
- 1 ½ cups 1:1 gluten-free baking flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- 3 eggs large; room temperature
- ¼ cup dairy-free butter melted; room temperature
- ¼ cup vegetable oil
- 1 tablespoon lemon olive oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice fresh
- ½ cup dairy-free sour cream
Lemon Frosting
- 1 cup powdered sugar
- 1 ½ cups oat milk
- 1 tablespoon lemon juice fresh
- ½ teaspoon vanilla extract
Instructions
Lemon Loaf Cake
- Grease a standard loaf pan and line it with parchment paper. Preheat the oven to 350 degrees.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- Whisk the eggs and sugar in a stand mixer at medium speed for 2 minutes.
- Mix in the melted butter, vegetable oil, and lemon olive oil.
- Mix in the vanilla, lemon juice, and lemon zest on medium speed.
- Mix in the sour cream.
- Slowly mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and bake for 40 to 45 minutes until a toothpick inserted into the center comes out clean.
- Transfer the loaf to a wire rack to cool completely.
Lemon Frosting
- Whisk the powdered sugar, vanilla, lemon juice, and oat milk until combined. Start with 1 cup of oat milk and add more as necessary to achieve a thick but pourable frosting.
- Pour the frosting over the lemon loaf cake, let it set, and enjoy.
Notes
- Refrigerate for up to 4 days in an airtight container.
- Bring to room temperature before serving.
- We prefer Country Crock avocado oil sticks. They tend to give the best results.
- Kroger plant-based sour cream has the best consistency for baking.
- Costabile lemon olive oil is our go-to choice. It's genuine Italian olive oil and of the highest quality.
- Bring all your cold ingredients to room temperature for easy mixing and blending.
- Be sure your baking powder and baking soda are fresh for a nicely risen loaf.
- Mix your cake batter until the wet ingredients are just combined to prevent a dense, tough cake.
- Let your cake cool completely before adding the frosting. Otherwise, the frosting will thin out on contact.
Swathi says
Lemon loaf cake is so good, love this diary and gluten-free version, so moist and perfect flavor. Loved it.
Nora says
This lemon loaf turned out so beautifully! I’m always on the lookout for dairy- and gluten-free bakes that don’t taste like compromises—and this one nails it. The texture was so tender, and the lemon flavor came through perfectly. That frosting added the perfect zingy touch!
Liz says
So delicious and moist with the perfect amount of lemon flavor!
Leslie says
This Lemon Loaf Cake was perfection and the icing was my favorite part..so so good!
Nicole says
Lemon loaf is such a classic dessert! I’m glad to of found a gluten free and dairy free option that doesn’t lack in any area— perfect texture, moist cake, and a bit of tart!
Lora says
I'm always searching for new dairy-free recipes and love that it's also GF. Lemon loaf is a favorite and this was super easy to make!
Claudia says
Just baked this lemon loaf and it came out soft, zesty, and perfectly sweet—not missing dairy or gluten at all! Super easy to make and great with a cup of tea. This one’s a keeper!
Leslie says
This lemon loaf cake was super delicious! It had the perfect lemony flavor and I love that it's gluten-free!
Amy says
Can't believe this was DF. Have been looking for more recipes due to my newly diagnosed allergy. So good!
Andrea says
Texture came out great, and the glaze gave it just the right amount of sweetness.
Swathi says
Lemon loaf cake is delicious so perfect treat, I enjoyed making it, so good. great summery dessert.
Krystle Smith says
I tried baking it, and it came out wonderfully moist. I just love the tender and light texture. Definitely the perfect weeknight treat.
Elizabeth says
This lemon loaf cake tastes incredible. Perfect for a summer treat! My family loved it. 🙂
Krystle says
I'm obsessed with this! The lemon flavor in the cake and icing is perfect!
Ann says
This lemon loaf looks so moist and full of bright citrus flavor. Hard to believe it’s dairy- and gluten-free with how delicious it sounds!
Nicole Kendrick says
It truly is so moist for being allergy friendly. Thank you for a great review!
Ashley says
This was so delicious and incredibly moist. Everyone loved it!
Nicole Kendrick says
Yay!! That makes my happy to hear! All the best! -NK
Krystle Smith says
The cake is so soft and moist, and the lemon flavor is super fresh and bright. Honestly, it's so easy to make and turns out amazing every time.
Nicole Kendrick says
This recipe will truly work for anyone who wants to make an amazing cake right at home! Enjoy the lemon flavor!
Claudia says
I just made this lemon loaf, and it turned out so soft and full of fresh lemon taste — hard to believe it’s dairy and gluten-free!
Nicole Kendrick says
Sound like a perfect hit for anyone with gluten and dairy allergies! I know I'd love a slice. Thanks!!! -NK
Elizabeth says
SO yummy! We even ate slices for breakfast!!!
Nicole Kendrick says
We love this as a special breakfast treat! Thanks, Elizabeth!
Hadley says
This lemon loaf cake is light, fresh, and full of bright citrus flavor, without the dairy or gluten. It’s a great option if you want something sweet that still feels a little lighter and allergy-friendly.
Nicole Kendrick says
Great flavor and allergy safe! I appreciate the support!
Medeea says
Made this lemon loaf cake and it’s light, fresh, and so easy to make—perfect for a simple treat with coffee 🍋✨
Nicole Kendrick says
I love the fresh lemon taste too! Thank so much!