Healthy Lemon Loaf (Starbucks Copycat)
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Published Mar 31, 2023, Updated Jun 27, 2023
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This Starbucks copycat healthy lemon loaf is made with whole wheat flour, maple syrup, Greek yogurt and avocado oil. It’s soft, moist, bursting with lemon flavor and topped with a delicious lemon glaze. It’s even better than Starbucks!
If you love lemon treats you need to try this healthy lemon loaf! It’s a Starbucks copycat recipe made healthier with whole wheat flour, Greek yogurt, avocado oil and maple syrup.
We don’t hit up Starbucks that often (usually at airports when traveling) but I’ve always loved getting their iced lemon loaf whenever I’m in the mood for a decadent treat. That said, it is quite decadent (one slice has 450 calories and 40 grams of sugar!) so I wanted to create a healthier EBF-approved version that I can easily make at home with simple ingredients.
The recipe I’m sharing today is less of a pound cake and more of a fluffy breakfast loaf, but the flavor is spot on! It’s seriously so good… I can’t wait for you to try it!

Why You’ll Love This Recipe
- It tastes like the Starbucks lemon loaf but is made with healthier ingredients like whole wheat flour, maple syrup, Greek yogurt and avocado oil.
- It’s bursting with lemon flavor!
- The lemon glaze is chef’s kiss and what takes this loaf to the next level!
- No kneading or rising time is needed, this quick bread is super simple to make!
- It’s perfect for breakfast, dessert or a mid-day snack!

Ingredients Needed
- whole wheat pastry flour – whole wheat pastry flour works better than regular whole wheat flour if you’re looking for the light and fluffy bread that regular all-purpose flour provides, but still want the nutrients of whole wheat flour. My go-to brand is Bob’s Red Mill whole wheat pastry flour. If you can’t find whole wheat pastry flour you can also use white whole wheat flour, regular whole wheat flour or just regular all-purpose flour.
- baking powder & baking soda – to help the lemon loaf rise.
- salt – brings all the flavors together.
- eggs – helps bind all the ingredients together!
- avocado oil – a neutral oil to help keep the loaf moist. I like using avocado oil because it has a neutral flavor and is rich in heart-healthy monounsaturated fats, which have been linked to lowering cholesterol. It’s also lower in saturated fat compared to other common baking oils like coconut oil. 1 Tablespoon of avocado oil has only 2 grams of saturated fat while coconut oil contains 11 grams!
- pure maple syrup – my favorite natural sweetener that pairs perfectly with the rest of the flavors in this loaf! I’ve also tested this loaf with granulated sugar and it turned out great, so if you aren’t a maple fan or don’t have any on hand you can swap the maple syrup 1:1 with granulated sugar.
- fresh lemon juice & zest – two key ingredients that give this loaf that signature lemon flavor! I recommend using freshly squeezed lemon juice for the best flavor!
- Greek yogurt – this will help keep your lemon loaf fluffy and moist without the need for a ton of oil. I recommend using full-fat whole milk Greek yogurt for the best results.
- lemon glaze – top this loaf with a delicious lemon glaze made from powdered sugar (also known as confectioner’s sugar) and lemon juice.

How to Make
Preheat: Start by preheating your oven to 350°F and lining a loaf pan with parchment paper or greasing with cooking spray.
Mix dry ingredients: Combine dry ingredients in a medium bowl. Set aside.
Whisk wet ingredients: Using a hand mixer combine wet ingredients (eggs, oil, maple syrup, lemon juice, lemon zest and Greek yogurt) in a large bowl until fully combined.
Combine: Add dry ingredients to the wet ingredients and stir to combine using a wooden spoon or spatula. Don’t over-mix!
Bake: Pour batter into prepared loaf pan and bake for 40-45 minutes until a toothpick inserted comes out clean.
Cool: Let cool for 10-15 minutes before removing from pan. Then transfer to a cooling rack to cool completely.
Make glaze: Once lemon loaf is cool and before serving, make lemon glaze by whisking together powdered sugar and lemon juice in a small mixing bowl. Top the loaf with the glaze, cut into slices and serve!

Substitutions & Notes
- Flour: If you don’t have whole wheat pastry flour, you can substitute all-purpose flour instead. I haven’t tested this lemon loaf with gluten-free flour, but you should be able to swap the whole wheat pastry flour with a 1:1 gluten-free flour blend.
- Eggs: I haven’t tested this loaf with an egg substitute, but using flaxseed eggs might work. The loaf might not rise as much or might have a different texture. Let me know if you try it in the comments below!
- Oil: If you don’t have avocado oil, you can substitute any neutral oil such as vegetable oil, canola oil, olive oil or melted coconut oil. You could also use melted butter if that’s what you have on hand.
- Maple Syrup: Granulated sugar will work as a 1:1 substitute for maple syrup.
- Greek Yogurt: For a dairy-free option, you can use a non-dairy yogurt instead of Greek yogurt.

Tips For Success
- Be sure to mix the wet and dry ingredients separately before combining them, to ensure that the batter is evenly mixed.
- When combining your dry and wet ingredients make sure you mix until just combined and don’t over-mix, otherwise, your bread could turn out too dense or rubbery.
- Once done cooking let the loaf cool for about 15 minutes in the pan and then remove to cool completely on a wire rack. Don’t leave the loaf in the pan for too long because it’ll continue to bake and could dry out.
- Make sure the loaf has cooled completely before adding the glaze otherwise the glaze will melt into the loaf.

What to Serve With Lemon Loaf
This lemon loaf is perfect for any occasion, but would be especially perfect for a special bunch like Easter or Mother’s Day! Here’s a few ideas of what you could serve alongside this loaf:
- Egg dishes – egg muffins, sausage egg casserole, dairy-free spinach quiche.
- Protein – bacon, breakfast sausage, turkey bacon, chicken sausage or tempeh bacon.
- Fruit – fresh orange slices, berries or this easy fruit salad.
- Drinks – healthy frappuccino, cold brew coffee, apple cider mimosas, iced matcha latte.

How to Store
After allowing your loaf to cool completely, you can either frost it with the icing before storage or wait to frost it right before serving.
Store any leftovers in an airtight container (I like to use my Stasher bags for storage) at room temperature for 3-4 days, in the fridge for 5-7 days or in the freezer for up to 3 months. You can also wrap the loaf in plastic wrap or tin foil for storage.
If freezing, you can freeze the full loaf or pre-slice it for easy serving when you’re ready to thaw and enjoy. To thaw, place the loaf in the fridge overnight or at room temperature for a few hours.
More Lemon Recipes to Try
- Lemon Ricotta Cookies
- Lemon Almond Flour Cookies
- Blueberry Lemon Overnight Oats
- Raspberry Lemon Overnight Oats
- Blueberry Lemon Baked Oatmeal
- Gluten-Free Lemon Poppyseed Muffins
- Healthy Lemon Bars
More Quick Bread Recipes to Try
- Healthy Fig Bread
- Zucchini Banana Bread
- Strawberry Banana Bread
- Tahini Banana Bread
- Healthy Banana Bread
- Healthy Zucchini Bread
- Vegan Apple Bread
- Healthy Pumpkin Bread
- Healthy Gingerbread Loaf
Be sure to check out all of the quick bread recipes as well as the full collection of breakfast recipes on EBF!

Healthy Lemon Loaf (Starbucks Copycat)
Ingredients
- 1 ½ cup whole wheat pastry flour or all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ¼ cup avocado oil
- ¾ cup pure maple syrup or granulated sugar
- 2 Tablespoons fresh lemon juice
- ½ Tablespoon lemon zest
- ¾ cup full fat Greek yogurt
Lemon Glaze
- ¾ cup powdered sugar
- 2 Tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment paper or grease with cooking spray.
- Combine flour, baking soda, baking powder and salt in a medium mixing bowl. Set aside.
- Using a hand mixer whisk eggs, oil, maple syrup, lemon juice, lemon zest and Greek yogurt in a large mixing bowl until fully combined.
- Add dry ingredients to wet ingredients and stir to combine using a wooden spoon or spatula.
- Pour batter into prepared loaf pan and bake for 40-45 min until toothpick inserted comes out clean. Let cool for 10-15 minutes before removing from pan. Then transfer to a cooling rack to cool completely.
- Once loaf is cool, make glaze by whisking together powdered sugar and lemon juice in a small mixing bowl.
- Top loaf with lemon glaze and serve!
Video
Notes
- Flour: If you don’t have whole wheat pastry flour, you can substitute all-purpose flour instead. I haven’t tested this lemon loaf with a gluten-free flour, but you should be able to swap the whole wheat pastry flour with a 1:1 gluten-free flour blend.
- Eggs: I haven’t tested this loaf with an egg substitute, but using flaxseed eggs might work. The loaf might not rise as much or might have a different texture. Let me know if you try it in the comments below!
- Oil: If you don’t have avocado oil, you can substitute any neutral oil such as vegetable oil, canola oil, olive oil or melted coconut oil. You could also use melted butter if that’s what you have on hand.
- Greek Yogurt: For a dairy-free option, you can use a non-dairy yogurt instead of the Greek yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Saw this recipe this morning, and I had to make it. This was very easy to make, and is yummy! This lemon loaf is light and fluffy. Perfect SB substitute. Try this one especially if you like LEMON.
Ah thank you! I am so excited to hear you found this recipe and are loving it. Thank you so much for your review + star rating, I really appreciate it!
I made it with the healthy ingredients you mentioned and it’s so moist and delicious! I love it and I would definitely make it again. The only issue I had was the glaze. I think it was too warm still when I poured it on and it ran down the sides. I brought it later that day for family to try and they said the bread was good but the glaze had a perfume taste?? I don’t know what would make it taste off? Can lemons have that taste?
Hey Jasmine, So glad you loved this loaf! If the loaf was too warm when adding the glaze it definitely could have run down the sides or the glaze was too thin? And I’m not sure where the perfume taste came from?! I guess possibly the lemons?
how much maple syrup do you think you should use if I used vanilla greek yogurt??
Hi Andrea – I haven’t tested this recipe with a flavored greek yogurt, but I would suggest maybe cutting it down by 1/4 cup, maybe even 1/2 depending on the level of sweetness you prefer. If you give this recipe a try, let me know how it turns out, enjoy!
Thanks for another delicious recipe. Perfect midday snack with a cup of coffee!. My glaze came out very thin so I did have to use more powdered sugar but an easy remedy!!! Love lemon and can’t wait for your cookbook to arrive!!!
Aw this means so much to me, Nancy! I am excited to hear that you are loving this recipe, it is the perfect midday snack paired with a cup of coffee, I couldn’t agree more. Thank you for sharing your review + star rating, I can’t wait for you to receive my cookbook and test out all those recipes!
I took this cake to work and everybody loved it. It is really easy to make and sooo yummy. It really comes together in 10 minutes. i didn’t even use a mixer. I just whisked it. I didn’t have whole wheat pastry flour so I used half and half (3/4 cups whole wheat flour and 3/4 all purpose). Definitely making again.
Ahh perfect! Thank you so much for sharing, Maria. I am excited to hear this recipe turn out great for you. Thank you for your review + star rating, I really appreciate it!
I don’t have a hand mixer… would it be okay to just whisk little?
Yes, that should work great, Sally. Just make sure you don’t over-mix the batter. Enjoy!
Easy to make and absolutely delicious! Perfect for an Easter/spring treat!
Yay! I am so glad you are enjoying this recipe, Lauren. Thank you so much for sharing your review & star rating, I really appreciate it!
This Lemon loaf was divine! It was my first time making it and I swapped a few ingredients out based on the advice in the blog and it still ended up being amazing 🙂 Definitely will be making this over and over again!
Ahh yay! I am so excited to hear that you are loving this recipe, Shereen! Thank you for coming back and sharing your review + star rating, I appreciate it!
I read you nana too fast and thoughts it was Brittany MUFFINS! 😊
😂 Haha not quite!
Had some extra lemons laying around getting soft so decided to make this and WOW! I used regular all purpose flour and regular sugar, but it was absolutely perfectly moist and bursting with lemon flavor. I found my glaze to be a little runny so I would advise slowly adding the lemon juice to get it to the right consistency but was SO pleased. One of my favorite recipes I’ve made in a long time.
Yay! I am so excited to hear that you are loving this recipe, Megan. Thank you so much for sharing your review & star rating, it means os much to me!
It’s always exciting to come across healthier alternatives to our favorite treats.
Upon reviewing the recipe, I can see that it offers a healthier twist on the traditional lemon loaf, making it a great option for those seeking a lighter and more nutritious version. The use of whole grain flour and natural sweeteners, such as maple syrup, adds a wholesome element to the loaf.
So glad you’re enjoying this bread! Thanks for your review + star rating, I appreciate it!