Dairy-Free Iced Lemon Loaf (Starbucks Copycat)

I’m not usually lured in by the Starbucks pastry case, but something about their iced lemon loaf always catches my eye. It’s essentially a lemon pound cake loaded with dairy, so I’ve never had the chance to try it. But I created this dairy-free iced lemon loaf recipe to taste exactly how I think their cake should taste. It’s a perfectly moist, wonderfully sweet, and spot-on citrus quick bread with a zesty lemon glaze and cake-like appeal.

This Dairy-Free Iced Lemon Loaf Cake Rivals Starbucks

How can I make such a bold claim? Because this recipe is amazing. It’s made with simple pantry ingredients and without the butter, buttermilk, and shortening that Starbucks uses. Yet, it’s got that perfect pound cake meets quick bread texture and dessert-worthy lemony sweetness. This delicious recipe is a sample from my book Go Dairy Free: The Ultimate Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. But I’m adding ingredient tips in the FAQs below.

Does it Taste Like the Dunkin’ Donuts Iced Lemon Loaf too?

We haven’t been able to do a side-by-side taste test, but based on the ingredients, I think it’s definitely a good copycat! Of course, this dairy-free iced lemon loaf is made with better quality ingredients and baked fresh from your oven, so I’m betting it is better than Dunkin’s version.

Will Gluten-Free Flour work in this Dairy-Free Lemon Loaf Recipe?

You should be able to make a gluten-free iced lemon loaf by substituting a gluten-free all-purpose baking flour blend for the all-purpose flour. A good friend swears by King Arthur Measure for Measure. I would use the eggs, rather than the egg-free option, for optimal results. Do not substitute a single gluten-free flour or any grain-free flours (like coconut flour or almond flour). These will not work as a 1:1 substitute for all-purpose flour. Please note that I have not personally tested this recipe without gluten.

Can I Substitute another Sweetener?

Regular white sugar is going to produce the most seamless results. If you do opt to use a more “natural” sweetener, like coconut sugar, it will affect the flavor and the texture a bit. I haven’t tested this recipe with liquid sweetener, like maple syrup or agave, and do not recommend it. Additional adjustments would need to be made for a liquid sweetener. I also haven’t tested this recipe with a sugar-free sweetener. You could try to use a 1:1 sugar-free sweetener made for baking, but it will affect the taste, likely the texture, and possibly the rise. Sugar has many duties in baking!

Can You Taste the Coconut Milk in this Dairy-Free Iced Lemon Loaf?

None of my tasters even detected a hint of coconut, and a couple of them really don’t like coconut. This recipe uses lite coconut milk, which is much lighter in coconut taste than regular / full fat coconut milk.

Will Regular / Full Fat Canned Coconut Milk work?

Most likely, it would work fine, but it would add more coconut taste to the cake portion. If you only have regular canned coconut milk, I would put 1/4 cup of it in a glass measuring cup. Then I would add enough water to make 2/3 cup, and viola! Now you have light coconut milk.

Can I Substitute another Plant Milk for the Coconut Milk?

Keep in mind, this is light / lite canned coconut milk. This isn’t drinkable coconut milk beverage that’s sold in cartons. Lite canned coconut milk is richer, more like half and half. You can substitute a dairy-free half and half or unsweetened dairy-free creamer. A regular milk alternative will likely work fine, like oat milk or almond milk, but the loaf cake won’t be quite as moist and rich.

What Type of Oil Should I use?

Use your favorite neutral-tasting oil for baking. I’ve tested this recipe with extra light olive oil (not extra virgin), grapeseed oil, and rice bran oil. But you can use canola oil, vegetable oil, or another type that is suitable for 350ºF heat. Personally, I would only use refined coconut oil if you like to use coconut oil in baking. I wouldn’t want the added coconut influence. If you do use coconut oil, make sure all of your ingredients are at room temperature. Any cool ingredients will cause coconut oil to “bead up” as it solidifies.

Can I Substitute Plant Butter for the Oil?

A dairy-free butter alternative should work fine, but I do prefer oil for this recipe. The butter alternative could take away from the lemon flavor a little. If using a vegan butter, I would melt it or cream it with the sugar for a fluffier cake texture. An unsalted or lightly salted version would work best with this dairy-free iced lemon loaf recipe.

How Many Lemons will I Need?

In most cases, one medium or large lemon that’s nice and juice will provide plenty of juice and zest for both the bread and icing in this dairy-free iced lemon loaf recipe. But I always buy two just in case!

Can I use Lemon Juice Concentrate if I don’t have a Fresh Lemon?

I haven’t tested this recipe with bottled lemon juice, so I can’t recommend it. But in a pinch, lemon juice concentrate should work as an okay substitute for the fresh lemon juice. Use the same amount – 2 tablespoons in the lemon loaf and 1/2 to 1 tablespoon in the lemon icing.

What is Powdered Sugar?

It’s also known as confectioners’ sugar and icing sugar, and is sold in most grocery stores.

Special Diet Notes: Dairy-Free Iced Lemon Loaf

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. I’ve also included a fully-tested egg-free and vegan lemon cake option.