Starbucks lemon loaf is well known for its decadent lemon flavor, but what if I told you that you can recreate this at home, at a fraction of the price? Not only that, but it tastes even BETTER than Starbucks! Here are two tried and true delectable copycat Starbucks lemon loaf versions, a weight-watchers version for those watching their figures and the full Monty version- for those caring ONLY about the taste.
If possible, we highly recommend using freshly squeezed lemon juice in your lemon loaf, regardless of which recipe you choose to use. The fresh lemon flavor really stands out.
Starbucks Lemon Loaf Weight Watchers Version
This is a points-friendly copycat Starbucks lemon loaf! All the flavor of your favorite coffee shop lemon bread, but without the heavy calories.
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain Greek yogurt
1/2 cup Truvia
3 large eggs
1 lemon, zest, and juice
1 tablespoon coconut oil
Preheat the oven to 325F
In a large bowl, combine the flour, baking powder, salt, and Truvia together.
In a separate bowl, whisk the yogurt, eggs, lemon zest and juice and oil and mix until the mixture is smooth.
Add the egg mixture to the dry flour mixture, and stir with a fork until it’s combined in a light and fluffy batter.
Spray a loaf pan with non-stick oil spray, pour the batter in the pan, then lightly tap it on the counter to get out any air bubbles from the batter. Bake at 325°F for 35-45 minutes depending on your stove. When the cake pulls away from the sides of the pan, the lemon loaf is ready!
Let cool in the pan for 15 minutes before completely cooling on a rack. You can make a glaze (1/2 cup powdered sugar to 1 tablespoon milk) to top.
NUTRITIONAL INFO Per Serving (12 servings)
Calories 277; Carbohydrates 39 g(13%); Fat 12 g(19%); Protein 3 g(6%); Saturated Fat 2 g(11%); Sodium 175 mg(7%); Polyunsaturated Fat 3 g; Fiber 0 g(2%); 9 Smartpoints
Copycat Starbucks Lemon Loaf
This version is the full-monty, no reduction in calories here! The cake is moist, full-flavored and bursting with bright citrus flavor.
1 1/2 cups of all-purpose flour
1 cup of sugar
1/2 teaspoon EACH of baking soda, baking powder, and salt
2 tablespoons butter; softened
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup lemon juice, freshly squeezed, and the zest of 1 lemon
1/2 cup coconut oil
1 cup plus 1 Tablespoon powdered confectioner’ sugar
2 tablespoons whole milk
1/2 teaspoon lemon extract
In a large bowl, combine flour, baking soda, baking powder, and salt; Set aside.
Using a stand or hand mixer blend eggs, sugar, butter, vanilla, lemon zest, lemon extract, and lemon juice together until smooth. Add the oil, mixing well.
Add the wet ingredients into the dry ingredients and mix to combine.
Pour the batter into a 9×5-inch loaf pan that has been greased with butter.
Bake at 350°F for 45 minutes or until a toothpick stuck into the center of the cake comes out clean.