Healthy Starbucks Lemon Loaf
Love Starbucks Lemon Loaf, but not all the calories, sugar and fat? Make this healthier copycat starbucks lemon loaf recipe at home. All the amazing flavor of Starbucks without all the calories and sugar.
Equipment
- 9 x 5 Loaf Pan This Non-Stick loaf pan by Wilton is fantastic!
- Parchment Paper Sheets These pre-cut parchment paper sheets are amazing!
- Stand Mixer I love my KitchenAid stand mixer for making cakes and breads.
Ingredients
- 1 cup Swerve Granulated Sugar Substitute
- 2 Tablespoons butter softened (not melted)
- 3 eggs
- 1/2 cup unflavored coconut oil like Carrington Farms
- 1/2 cup plain Greek yogurt
- 2 teaspoons lemon extract
- 1 teaspoons vanilla extract
- 1 Tablespoon lemon zest zest of 1 lemon
- 1/4 cup fresh lemon juice juice of 1 lemon
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Frosting:
- 3 Tablespoons butter softened, not melted
- 1 1/2 cups Swerve Confectioners Sugar substitute
- 3 Tablespoons fresh lemon juice
- 1 teaspoon lemon extract
Instructions
- 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.
Notes
Storage: 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.
Freezing: 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
Serving: 1sliceCalories: 261kcalCarbohydrates: 54gProtein: 5gFat: 19gSaturated Fat: 14gCholesterol: 72mgSodium: 276mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!