Lemon Glazed Lemon Coconut Pound Cake – Dairyfree

Unfortunately if you go dairyfree you will have to make a big sacrifice and give up Starbucks Lemon Loaf, but this recipe will hit the spot if you’re craving something similar. It doesn’t taste the exact same, but it is a delicious, healthy alternative to one of our favorite treats. 

We hope you enjoy it as much as we do!


  • 1 1/2 cup flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 2 tablespoons dairyfree butter (we used Earth Balance Olice Oil)
  • 2 tablespoons coconut spread (we used Earth Balance)
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoon lemon extract
  • 1 lemon, juiced
  • 1/3 cup coconut oil, melted (we used Nutiva virgin)


  • 1 1/2 cups powdered sugar
  • 2 tablespoons coconut milk (we used So Delicious Original Flavor)
  • 1 teaspoon lemon extract


Gather ingredients. (Give Chef some peanut butter if he needs a snack.)  Add flour, baking soda and baking powder to large mixing bowl.
You do not need to use your hands.  

  There is also no need to taste the dry ingredients.  Whisk together and set aside.  Juice Lemon.   In a small mixing bowl, add lemon juice, eggs…   Add Dairyfree butter, coconut spread, extracts, and sugar.

Mix with electric blender. Empty small mixing bowl into large mixing bowl. 

Stir ingredients together. Add in melted coconut oil. Grease and flour loaf pan and add mix to pan.    Bake at 350 for approx 35 minutes or until fork comes out clean.  Remove from oven and let cool.

To make glaze, combine all ingredients in a bowl and either whisk or mix with electric mixer on low until smooth. 

Put glaze over cake, cut into slices and Enjoy! Our Chef enjoyed a little too much peanut butter and Ingredients along the way so he decided to save his piece for later.


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