If you’re a fan of the Starbucks iced lemon loaf, you’ll love my healthier dietitian-designed version. Made with Greek yogurt, honey, and a little extra fiber, this healthy lemon loaf is sweet and delectable, and way more balanced than the original.
Even better? This recipe couldn’t be easier! Impress your family and guests with this sweet, moist, and surprisingly nutritious dessert that’s simple and fuss-free.
My husband and daughter said way better than Starbucks. Moist and the perfect amount of lemon flavour.
Need more healthy Starbucks swaps? Try my bacon gruyere egg bites, feta and spinach egg white wrap, pumpkin cream cheese muffins, and gluten-free pumpkin bread.
Recipe Highlights
- Dietitian-designed: As a Registered Dietitian, I created this recipe with less fat, less sugar, and more protein than the original Starbucks version. Explore more healthy dietitian-made desserts and healthy snacks.
- Moist and flavorful: It’s a healthier recipe, but it’s even more delicious than what you can buy. Each slice is bright, sweet, and perfectly moist.
- Super easy: You don’t need professional baking skills to make this simple recipe that’s prepped in under 15-minutes.
What Makes It Healthier?
As a dietitian, I’m always looking for ways to add nutrition to recipes without sacrificing flavor. Here’s what I did for this healthy lemon loaf:
- Mixed a blend of white and whole wheat flour for more fiber.
- Used less oil and fat for fewer calories.
- Added an entire cup of Greek yogurt for extra protien.
- Used less sugar than Starbucks and sweetened only with honey.
- Created a lower calorie slice.
Key Ingredients And Swaps
- All purpose and whole wheat flour: We’ll use a blend of regular and whole wheat flour for a boost of fiber without sacrificing moisture. Explore more high-fiber recipes.
- Plain greek yogurt: Instead of using sour cream or loads of butter, this recipe uses a whole cup of Greek yogurt for moisture. I recommend 2% fat, but whole milk works too. Try my other high-protein recipes.
- Lemon juice: I highly recommend fresh lemon juice for the best flavor, but bottled will work. We’ll also use the zest.
Scroll down to the recipe card for the full list of ingredients and detailed recipe.
How To Make Healthy Iced Lemon Loaf
Step 1: Whisk together dry ingredients.
Step 2: Whisk together wet ingredients.
Step 3: Add dry ingredients to wet and stir until just combined.
Step 4: Add batter to a lined loaf pan. Bake for 40-50 minutes at 350 F.
Step 5: Whisk powdered sugar and lemon juice to make the glaze.
Step 6: Pour glaze over cooled loaf and spread to the edges. Slice and enjoy!
Miranda’s Tips
Tips From My Test Kitchen
- Measure ingredients carefully. It’s easy to use too much flour or lemon juice, which can cause your loaf to be too dry or dense. Follow the instructions carefully and measure as directed.
- Don’t over-mix your batter. When flour is over-worked, it will make your loaf tough and dry. Whole wheat flour is especially finicky, so stir gently and don’t over-mix.
- Use freshly squeezed lemon juice. Bottled works, but the flavor isn’t nearly as good. Squeeze your own juice if you can.
More Healthy Desserts
Cottage Cheese Chocolate Mousse
Double Chocolate Cottage Cheese Muffins
Blender Banana Muffins
Cottage Cheese Banana Bread
Healthy Lemon Loaf
Equipment
- standard loaf pan (8.5 x 4.5 inches)
Ingredients
Dry Ingredients
- 1 cup all purpose flour, spooned and levelled
- ¾ cup all purpose whole wheat flour, spooned and levelled
- 2 tsp baking powder
- ½ tsp table salt or fine sea salt
Wet Ingredients
- 1 cup plain Greek yogurt, I use 2% fat
- 2 large eggs
- ⅔ cup honey
- ⅓ cup avocado oil, or any neutral oil
- ⅓ cup fresh lemon juice
- zest of one lemon
- 1 Tbsp vanilla extract
Optional Glaze
- ½ cup powdered sugar, spooned and leveled
- 3-4 tsp fresh lemon juice
Instructions
- Position your oven rack to the middle and pre-heat to 350 F. Line a loaf pan with parchment paper and set aside.
- To a large mixing bowl, add all dry ingredients. Whisk to combine, and set aside.
- To a new large mixing bowl, add all wet ingredients. Whisk until completely smooth.
- Add dry ingredients to wet ingredients. Gently mix until just combined, being careful not to over-mix your batter.
- Pour batter into prepared loaf pan, and spread to the edges if needed.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. The top should look golden brown and set, and lightly cracked.
- Let it cool in the pan for 15-minutes, then remove and transfer to a wire rack. Let it rest for a few hours or until it completely cools to room temperature.
- Meanwhile, prepare your glaze. Add powdered sugar and lemon juice to a small bowl and mix until smooth.
- Place your cooled loaf on a piece of parchment paper. Pour glaze over top, and spread to the edges. Let this rest for a few minutes until the glaze appears matte and set, then slice and enjoy!
Notes
- Nutrition facts calculated with glaze included.
- If you use a 9×5-inch loaf pan, you will likely need to reduce cooking time. Start with less and keep a close eye on your loaf.
- You are welcome to swap oil for melted butter if preferred.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband and daughter said way better than Starbucks. Moist and the perfect amount of lemon flavour
My husband and daughter said way better than Starbucks. Moist and the perfect amount of lemon flavour
Crystal, thank you!! So glad everyone enjoyed!