Starbucks Copycat Lemon Cake (Edit recipe)

While I still love this Starbucks staple (and still order it sometimes), I love having the option of whipping up my very own loaf at home, especially one that's free from preservatives and vegetable oils! Plus, I have to say, I prefer mine 🙂

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	330
Fat:	16 g
Carbohydrates:	43 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	162 mg
Fiber:	2 g
Sugars:	19 g
Calculated per serving.

by Laura Lea

View original recipe

Serves: 8

Ingredients

2 cups Gluten Free Flour, (Bob's Red Mill works well; can sub regular AP flour)
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 cup Monk Fruit Sweetener (Norbu), (can sub white sugar)
4 whole Lemon, zested
1 Tbsp Lemon Juice
1/4 tsp Lemon Extract
1/2 cup Coconut Milk, full fat, and room temperature
1/2 cup Avocado Oil, or melted coconut oil
1/2 cup Pure Maple Syrup
Vanilla Frosting (Simple Mills), for topping, optional

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Vanilla Frosting is optional
Preheat oven to 350 degrees F and grease a 9x5 baking dish.
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, monkfruit and zest.
In a separate mixing bowl, whisk together extract, lemon juice, coconut milk, eggs, oil and maple syrup.
Add wet ingredients to dry and fold until just combined. Pour into your baking dish and spread in an even layer.
Bake for 45 minutes. Cool 15 minutes before running a butter knife around the edges and removing loaf. Cool another 30 before slicing and adding any frosting.
Leftover loaf will keep tightly sealed at room temperature up to 3 days or frozen 3 months.