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–+ servings
A lemon loaf topped with a lemon glaze and lemon zest. The loaf is cut so you can see the inside of the loaf.
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4.89 from 18 votes

Healthy Lemon Loaf (Starbucks Copycat)

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!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Baked Goods, Breakfast
Cuisine: American
Keyword: healthy lemon loaf
Servings: 10
Author: Brittany Mullins

Equipment

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

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.
    The dry ingredients for the lemon loaf combined in a white mixing bowl.
  • Using a hand mixer whisk eggs, oil, maple syrup, lemon juice, lemon zest and Greek yogurt in a large mixing bowl until fully combined.
    The wet ingredients for a lemon loaf combined in a white mixing bowl.
  • Add dry ingredients to wet ingredients and stir to combine using a wooden spoon or spatula.
    Woman's hand mixing the dry and wet lemon loaf ingredients with a 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.
    A fully baked lemon loaf that's lined with parchment paper cooling in a loaf pan.
  • Once loaf is cool, make glaze by whisking together powdered sugar and lemon juice in a small mixing bowl.
    The ingredients for the lemon glaze combined in a small bowl with a whisk.
  • 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

Serving: 1 slice | Calories: 248kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 249mg | Potassium: 84mg | Fiber: 2g | Sugar: 27g