This amazing Lightened Up Copycat Starbucks Lemon Loaf is the absolute best! It’s light, super moist, and bursting with lemon flavor. If you’re a huge of the Starbucks lemon loaf, then you will love this lemon loaf!

Do you just love the Lemon Loaf from Starbucks? Do you know just one slice clocks in at 24 PersonalPoints?™ That’s CRAZY! That’s more than a days worth of points! And that’s why I made this Lightened Up Copycat Starbucks Lemon Loaf. It’s so refreshing and delicious, you’ll think it came right out of the oven at your local coffee shop-but it only costs you a fraction of the points per slice!

That’s right: light on points, not on flavor. (And don’t worry: you’ll still get that same classic Starbucks cake-like consistency.) Well, what are you waiting for…go make it!!

What ingredients do I need to make this Lightened Up Copycat Starbucks Lemon Loaf?

• All-purpose flour
• Baking powder
• Baking soda
• Pinch of salt 
• Zero Point white granulated sweetener- I use Lakanto Monkfruit Classic or Baking Sweetener 
• Large eggs or liquid eggs beaters
• Non fat plain Greek yogurt 
• Light butter, melted or if you wanted you could use unsweetened applesauce sauce. I like to use the light butter for more creaminess and buttery flavor. I like to use Land O’Lakes light butter made with canola oil, “I can’t believe it’s not butter”, or “Smart Balance”
• Lemon zest-from 2 large lemons
• Lemon juice-from 2 large lemons 
• Lemon extract- optional for more lemon flavor
• Vanilla extract

Lemon Glaze: You can choose to use either a sugar free lemon glaze or a traditional lemon glaze. The choice is up to you! Keep in my the point value will vary depending on which one you use. The sugar free glaze is made with a zero point Lakanto monk-fruit powdered sugar that is zero points vs. 23 personal points for the entire cup of the traditional lemon glaze. I have to say I love using the traditional powdered sugar (confectioner’s) for the glaze-it takes the lemon loaf to a whole new level of deliciousness and is worth the additional points per serving, in my opinion.

Can I make muffins instead of a loaf?

Sure, you can! Just divide the batter into a 12-cup muffin tin. The batter will make 12 muffins. You will reduce the baking time to 18-20 minutes if you make these into muffins.

What sweetener do you recommend I use for this Lightened Up Copycat Starbucks Lemon Loaf?

The sweetener I use and recommend for these Double Chocolate Muffins is Lakanto sugar free monk fruit baking sweetener. Lakanto Baking Sweetener matches the sweetness of sugar, helping you fill your kitchen with a healthy cup-for-cup alternative to ordinary baking and cooking ingredients.

The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.

What is Lakanto Monk Fruit Baking Sweetener?

• TASTES JUST LIKE SUGAR: Contains zero net carbs and zero calories.  Perfect for baking cookies, cakes, and other sweet, sugar-free treats.
• LIFESTYLE FRIENDLY: Works with WW, ketogenic, diabetic, candida, paleo, vegan, low-carb, low-sugar, non-GMO, and all-natural diets.

What is the difference between Lakanto Monk Fruit Classic Sweetener and the Lakanto Monk Fruit Baking Sweetener? 

• BETTER FOR BAKING: Lakanto Baking Sweetener dissolves effortlessly, retains moisture, can control cookie spread, and provides better browning for your desserts.
• Lakanto Monkfruit Baking Sweetener provides the same great taste and sweetness you’ll find in Lakanto Golden and Classic Monkfruit Sweeteners, but it’s even better for baking. 

Bakes just like sugar, zero net carbs, and NO aftertaste!

Where can I purchase Lankanto Monkfruit Classic Sweetener and Products?

You can find all Lakanto monk fruit products online HERE.

PLUS…you can SAVE 15% with promo code: Pound15

How do I make this Lightened Up Copycat Starbucks Lemon Loaf?

 Preheat the oven to 350 degrees.
Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Set aside.
In a large mixing bowl add the eggs, sweetener, non fat plain Greek yogurt, and melted light butter or unsweetened applesauce.

Using a hand whisk, whisk until smooth and well combined.

Add the lemon zest, lemon juice, extract, and vanilla extract. Whisk to combine.

In a separate mixing bowl combine flour, baking powder, baking soda, and salt.  Stir until well combined.

Gradually add dry ingredients into the wet ingredients. Stir until JUST combined, be careful not to overmix. Some lumps may still remain and that’s okay. It’s crucial that you don’t OVER mix
Pour the batter into the prepared loaf pan.

Bake for 40 to 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean. Be sure to check the loaf around 35 minutes. If it is getting too browned, tent a piece of foil over the top to prevent it from browning.

Once the loaf is done baking, remove from the oven and allow to cool completely in the loaf pan.

Run a knife around the edge of the loaf to loosen it. Gently shake the pan so the loaf loosens and invert onto a wire rack.  

Once the loaf is on the wire rack, pour the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.

Drizzle glaze evenly over the cooled lemon loaf.

Slice loaf and serve!

Store leftovers at room temperature for a day or two or in an air tight container in the refrigerator for up to 5 days. You can also freeze this lemon loaf for up to 3 months.

Ingredients:

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt 
• 1 cup zero point white granulated sweetener- I use Lakanto baking or classic monk fruit sweetener
• 3 Large eggs or 3/4 cup liquid eggs beaters
• 1 cup non fat plain Greek yogurt 
• 4 Tbsp light butter, melted or unsweetened applesauce sauce 
• lemon zest, from 2 large lemons ( about 2 Tbsp)
• lemon juice, from 2 large lemons ( about 2-3 Tbsp)
• 1 tsp lemon extract, optional for more lemon flavor 
• 1/2 tsp vanilla extract

Sugar Free Lemon Glaze:

• 1 cup Lakanto powdered sugar
• 1 Tbsp fresh lemon juice
• 1-2 Tbsp unsweetened almond or skim milk

Regular Sugar Glaze: 

• 1 cup powdered sugar
• 1 Tbsp fresh lemon juice
• 1-2 Tbsp unsweetened almond or skim milk

Directions:

1. Preheat the oven to 350 degrees.
2. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Set aside.
3. In a large mixing bowl add the eggs, sweetener, non fat plain Greek yogurt, and melted light butter or unsweetened applesauce. Using a hand whisk, whisk until smooth and well combined
4. Add the lemon zest, lemon juice, extract, and vanilla extract. Whisk to combine.
5. In a separate mixing bowl combine flour, baking powder, baking soda, and salt.  Stir until well combined.
6. Gradually add dry ingredients into the wet ingredients. Stir until JUST combined, be careful not to overmix. Some lumps may still remain and that’s okay. It’s crucial that you don’t OVER mix
   Pour the batter into the prepared loaf pan.
   Bake for 40 to 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean. Be sure to check the loaf around 35 minutes. If it is getting too browned, tent a piece of foil over the top to prevent it from browning. If you are making these into muffins-just divide the batter into a 12-cup muffin tin. The batter will make 12 muffins and reduce the baking time to 18-20 minutes.
7. Once the loaf is done baking, remove from the oven and allow to cool completely in the loaf pan before removing.
8. Run a knife around the edge of the loaf to loosen it. Gently shake the pan so the loaf loosens and invert onto a wire rack.  
9. Once the loaf is on the wire rack, pour the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.
10. In a medium mixing bowl, add Lakanto powdered sugar, unsweetened almond milk or skim milk, and lemon juice. Whisk until smooth and combined. Add more milk if the consistency is too thick. Drizzle glaze evenly over the cooled lemon loaf.
11. Slice loaf and serve!

Makes 12 slices or muffins 

2-6 Points® per slice- points will vary depending on if you make it with the sugar free glaze or regular glaze

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author Notes:

• The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.
• For this recipe- you swap out the all-purpose flour for wheat, gluten free flour, or almond flour. Keep in mind the texture may vary depending on the flour you use.
• Store leftovers at room temperature for a day or two or in an air tight container in the refrigerator for up to 5 days. You can also freeze this lemon loaf for up to 3 months.