Weight Watchers Copycat Starbucks Lemon Loaf


This amazing Lightened Up Copycat Starbucks Lemon Loaf is the absolute best! It’s light, super moist, and bursting with lemon flavor. If you’re a huge of the Starbucks lemon loaf, then you will love this lemon loaf!

PREP TIME10 minutes

COOK TIME45 minutes


TOTAL TIME5 minutes


  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt 
  • 1 cup zero point white granulated sweetener- I use Lakanto baking or classic monk fruit sweetener
  • 3 large eggs or 3/4 cup liquid eggs beaters
  • 1 cup non fat plain Greek yogurt 
  • 4 Tbsp light butter, melted or unsweetened applesauce sauce 
  • lemon zest from 2 large lemons ( about 2 Tbsp)
  • lemon juice, from 2 large lemons ( about 2-3 Tbsp)
  • 1 tsp lemon extract, optional for more lemon flavor 
  • 1/2 tsp vanilla extract

Sugar Free Lemon Glaze:

  • 1 cup Lakanto monk-fruit powdered sugar
  • 1 Tbsp fresh lemon juice
  • 1-2 Tbsp unsweetened almond or skim milk

Regular Sugar Glaze:

  • 1 cup powdered sugar
  • 1 Tbsp fresh lemon juice
  • 1-2 Tbsp unsweetened almond or skim milk


  1. Preheat the oven to 350 degrees.
  2. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Set aside.
  3. In a large mixing bowl add the eggs, sweetener, non fat plain Greek yogurt, and melted light butter or unsweetened applesauce. Using a hand whisk, whisk until smooth and well combined
  4. Add the lemon zest, lemon extract, and vanilla extract. Whisk to combine.
  5. In a separate mixing bowl combine flour, baking powder, baking soda, and salt.  Stir until well combined.
  6. Gradually add dry ingredients into the wet ingredients. Stir until JUST combined, be careful not to overmix. Some lumps may still remain and that’s okay. It’s crucial that you don’t OVER mix
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 40 to 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean. Be sure to check the loaf around 35 minutes. If it is getting too browned, tent a piece of foil over the top to prevent it from browning. If you are making these into muffins-just divide the batter into a 12-cup muffin tin. The batter will make 12 muffins and reduce the baking time to 18-20 minutes.
  9. Once the loaf is done baking, remove from the oven and allow to cool completely in the loaf pan before removing.
  10. Run a knife around the edge of the loaf to loosen it. Gently shake the pan so the loaf loosens and invert onto a wire rack.  
  11. Once the loaf is on the wire rack, pour the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.
  12. In a medium mixing bowl, add Lakanto powdered sugar, unsweetened almond milk or skim milk, and lemon juice. Whisk until smooth and combined. Add more milk if the consistency is too thick.
  13. Drizzle glaze evenly over the cooled lemon loaf.
  14. Slice loaf and serve!

Makes 12 slices or 12 regular size muffins

3-7 personalpoints per slice or muffin

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.


Smartpoints: GREEN: 3 smartpoints for one slice/muffin if using sugar free glaze or 7 smartpoints if using whole eggs and regular lemon glaze BLUE/PURPLE: 3 smartpoints for one slice/muffin if using sugar free glaze or 6 smartpoints if using whole eggs and regular lemon glaze.

  • The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.
  • For this recipe- you swap out the all-purpose flour for wheat, gluten free flour, or almond flour. Keep in mind the texture may vary depending on the flour you use.
  • Store leftovers at room temperature for a day or two or in an air tight container in the refrigerator for up to 5 days. You can also freeze this lemon loaf for up to 3 months.

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