Ever had the Starbucks Lemon Loaf? Me neither. But I’ve seen it in their display case and it looks divine.
Recently I came across a recipe knock-off for the famous loaf. Therefore, I decided to make a knock-off of the knock-off. I’m guessing that by now, this recipe barely even resembles the Starbucks variety – except for the part about it being a loaf and being lemony. But yay for recipe inspiration! My family agrees that this recipe is a keeper.
Pucker up, by the way. This bread packs a wonderful, lemony punch. I don’t recommend that you eat this Lemon Bread with Lemon Water unless you want to make funny faces at your family all through breakfast. Come to think of it – definitely do eat the lemon bread with the lemon water. Take selfies. Report back to me.
Or you could just have this bread with coffee or milk. But that would just be sooooo normal.
Low Sugar Lemon Loaf
- 1½ cups whole wheat pastry flour
- ⅓ cup sucanat or brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 3 eggs
- 1 teaspoon vanilla extract
- ⅓ cup lemon juice
- 2 Tablespoons melted butter
- ½ cup melted coconut oil
- Lemon Glaze
- 3 Tablespoons honey
- ⅓ cup lemon juice
- 1 teaspoon vanilla extract
- Stir ingredients together in a small saucepan over low heat until well combined. Pour over warm bread.
- Stir together dry ingredients.
- Add eggs, vanilla, lemon juice, melted butter, and melted coconut oil.
- Mix well and pour into a buttered loaf pan.
- Bake in a 350° for about 45 minutes or until a toothpick inserted in the middle comes out clean. Poke hot loaf of bread with said toothpick several times, then pour lemon glaze over the top to coat completely.
- Allow the loaf to sit in the pan for 10-15 minutes before removing. Cool on a plate.
Ever tried the Starbucks Lemon Loaf? (P.S. I don’t even like the taste of Starbucks coffee. Is it just me?)
