Healthier Copycat Starbucks Lemon Loaf Recipe!
Love Starbucks Lemon Loaf, but not all the refined sugar? This healthy lemon loaf recipe is the perfect way to have your cake and eat it too! This Copycat Starbucks Lemon Loaf recipe is made with Swerve sugar substitute and a few other ingredients making it a great healthier option.
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The BEST Healthy Lemon Loaf Recipe!
Do you love a slice of Starbucks Lemon Loaf, but not all the refined sugar and calories? This healthy lemon loaf recipe will cut the calories in half and completely eliminate the refined sugar from the coffee shop classic cake.
I made this copycat Starbucks lemon loaf recipe using Swerve granular sweetener in the cake and Swerve confectioners sugar substitute in the frosting, completely cutting the refined sugar in this sweet lemony treat!
Here’s how I make this delicious Starbucks Lemon Loaf Recipe
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What products can I use instead of granular sugar?
I’ve discovered that baking with these Swerve sugar substitute products are a great option to the traditional granular, confectioners and brown sugars. Most grocery stores now carry these products, or you can get Swerve Granular, Swerve Confectioners or Brown Sugar Substitute here on Amazon.
I use Swerve sugar substitute in these other delicious recipes:
- Lemon Poppy Seed Muffins
- Healthy Chocolate Banana Bread
- Healthy Carrot Cake Loaf
- Cherry Overnight Oats
- Healthy Apple Cinnamon Baked Oatmeal
- Lemon Blueberry Cheesecake Bars
- Healthy Blueberry Muffins
- Healthy Carrot Cake Muffins
- Lemon Blueberry Loaf
How do you make a moist lemon cake from scratch?
For this copycat Starbucks lemon loaf, you’ll start by combining the wet ingredients; butter, granular sugar substitute, eggs, oil, Greek yogurt, lemon juice, lemon zest, lemon extract and vanilla extract. Using a hand or stand mixer cream these ingredients together until mostly smooth.
In a separate bowl, combine the dry ingredients; flour, baking powder, baking soda and salt.
With your mixer running on the lowest speed, gradually add the dry ingredients to the wet ingredients, stopping to scrape down the sides of the bowl.
Transfer the batter to a prepared loaf pan and bake.
Once baked and cooled to room temperature, frost the lemon cake. Slice and enjoy!
For exact ingredient amounts and full recipe instructions be sure to reference the recipe card at the bottom of this post.
What’s the secret to a moist cake?
I’ve discovered a few secrets to making your cake super moist.
- Use oil – I prefer unflavored coconut oil, like Carrington Farms Unflavored Coconut Oil.
- If using butter, make sure the butter is at room temperature. Not cold and not melted.
- Fat from plain full-fat Greek yogurt or sour cream is a great way to add extra moisture to a cake.
- Don’t overmix the batter – this will add air bubbles to the batter, which will dry out the cake.
- Don’t overbake the cake – this will remove moisture. Text for cake doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean and crumb-free, the cake is done baking. Remove from the oven right away.
- Frosting always help seal in moisture. If frosting your cake, make sure it cools completely to room temperature before frosting.
How many calories are in a lemon loaf from Starbucks?
A single slice of Starbucks Iced Lemon Loaf has 470 calories.
How much sugar is in Starbucks Lemon Loaf?
A single slice of Starbucks Lemon Loaf has 42g of sugar. That is the equivalent of 10 teaspoons of granulated sugar!
If you loved this delicious Starbucks Copycat recipe, check out some of my other similar recipes:
- Starbucks Pumpkin Spice Frappuccino
- Mocha Cookie Crumble Frappuccino
- Starbucks Pumpkin Scones
- Starbucks Mocha Frappuccino Recipe
- Starbucks Vanilla Bean Frappuccino Recipe
- Starbucks Pink Drink Recipe
- Skinny Starbucks Strawberries and Cream Frappuccino
- Starbucks Skinny Peppermint Mocha Recipe
- Skinny Starbucks Eggnog Latte
- Better Than Starbucks Pumpkin Loaf
- Copycat Cranberry Bliss Bars
- Starbucks Copycat Salted Caramel Mocha
- Lemon Blueberry Scones
- Copycat Chick-fil-A Peach Milkshake
- Frosted Lemonade from Chick-Fil-A
- Vanilla Bean Iced Coffee
Check out my Google Web Story for how to make this delicious, healthy Starbucks Lemon Loaf.
Looking for some other healthy snack ideas? Check these out:
Here’s the Healthy Lemon Loaf Recipe:
- 1 c. Swerve Granulated Sugar Substitute
- 2 Tbsp. butter, softened (not melted)
- 3 eggs
- 1/2 c. unflavored coconut oil, like Carrington Farms
- 1/2 c. plain Greek yogurt
- 2 tsp. lemon extract
- 1 tsp. vanilla extract
- 1 Tbsp. fresh lemon zest (zest of 1 lemon)
- 1/4 c. fresh lemon juice (juice of 1 lemon)
- 1 1/2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 Tbsp. butter, softened, not melted
- 1 1/2 c. Swerve Confectioners Sugar substitute
- 3 Tbsp. fresh lemon juice
- 1 tsp. lemon extract
- Preheat oven to 350 degrees. Line a 5 x 9" loaf pan with parchment paper. Set aside.
- In a mixing bowl, with a hand or stand mixer, cream together the softened butter and Swerve granular sugar substitute. Add the eggs and combine. Add the oil, Greek yogurt, lemon juice, lemon zest, and extracts. Combine until mostly smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- With the mixer running on the lowest speed, gradually add the dry ingredients to the wet ingredient mixture, stopping to scrape down the sides of the bowl.
- Pour the batter evenly into the prepared pan. Bake at 350 degrees for 55-60 minutes or until toothpick inserted comes out clean and crumb free. Remove from oven and let cake cool complete.
- While cake cools, mix together the frosting. In bowl, add the softened butter and Swerve confectioners sugar. Using a rubber scraper, begin combining. Add the lemon juice and lemon extract. Stir together until smooth. Frosting will be thick.
- Remove cake from pan and parchment paper. Frost the top of the cooled cake. Enjoy right away or refrigerate for 30 minutes to let the frosting set up.
Leftovers can be left out at room temperature in a covered container. Room temperature, this lemon loaf will last for 2 days. If stored in an airtight container, refrigerated, the lemon loaf will keep for 5-7 days.
Loaf can also be frozen. Store in a freezer bag or resealable container. Kept frozen, the lemon loaf will keep for up to 3 months.
Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 261Total Fat: 19gSaturated Fat: 14gTrans Fat: 0gCholesterol: 72mgSodium: 276mgCarbohydrates: 54gNet Carbohydrates: 63.2gFiber: 1gSugar: 1gProtein: 5g