Homemade Starbucks Lemon Loaf



– 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


Step 1

Preheat oven to 350 degrees. Line a 5 x 9" loaf pan with parchment paper. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

While cake cools, mix together the frosting. In bowl. 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.

Check out a couple of our other bread recipes below!