I love the Lemon Loaf from Starbucks, I must admit. But I know how bad it is for me so I rarely get it. I have also been boycotting Starbucks as much as possible (and anyone else who price-gouges, then treats employees poorly). So I was over the moon when I was able to make my own lemon loaf that was much more healthy with less fat and made with fresh flour! This recipe only makes one loaf but it can be doubled very easily….and you WILL want two loaves.

Lemon Loaf Recipe:

192 grams soft white wheat (I use Sonora, I bet a combo of soft white with spelt and/or khorasan would also be great)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 C sugar (I will be trying with honey soon)

2 eggs

1/4 C oil (avocado or organic canola)

3/4 C whole milk yogurt (plain, regular or greek)

Zest of one lemon

Juice of one lemon (reserve 1/2-1 TBS for glaze)

Glaze: 3/4 C powdered sugar and 1/2-1 TBS lemon juice for desired thickness

1. Preheat oven to 350 and grease loaf pan.
2. In large bowl, whisk dry ingredients together and set aside.
3. Whisk wet ingredients together (including zest) and add to dry ingredients.
4. Stir until just combined. Let rest for 15 minutes.
5. Pour into prepared pan. Bake for about 38 minutes or until it passes the toothpick test.
6. You can remove from pan after it’s cooled for 15 minutes but I like to leave it in the pan and pour glaze on top after completely cool (if you can wait that long).

This recipe is adapted from this!