I love a good lemon bread and I finally have the best vegan Starbucks copycat lemon loaf recipe for you guys! We all know how popular that lemon loaf from Starbucks is. It’s so soft, tender, lemony, buttery, sweet, and tastes so dang good. This copycat loaf is just that and so delicious.

The ever so famous lemon pound cake is made in a commercial kitchen with ingredients that aren’t so great for us and some we don’t even recognize. I wanted to come up with a vegan version that doesn’t use any animal products, is more affordable, and can be easily made at home to enjoy any day. This vegan version is spot on in my opinion and it’s perfectly moist, tender, packed with lemon flavor, fluffy, and soft.

It’s dangerously good…like I can eat 3 giant slices in one day if I don’t stop myself. This lemon pound cake can be eaten for breakfast, as a snack, or for dessert. The lemony sweet glaze just takes this loaf to the next level.

I swear this vegan Starbucks copycat lemon loaf is just like the real deal. This loaf is made with lemon juice, lemon zest, and lemon extract. Starbucks uses lemon extract, so if you want that copycat flavor, you’ll need to use lemon extract. It’s pretty easy to find, but if you can’t get your hands on some, you can leave it out and it will still be delicious. I’ve also tried it with 10 drops of pure lemon essential oil by DoTerra and it was super yummy.

Anyways, this copycat version is incredibly easy to make and so incredibly addicting. If you make it, tag me @nutsaboutgreens on Instagram so I can see your creations!

Ingredients

1/2 cup plain coconut yogurt
1/2 cup vegan butter, melted
1 cup organic cane sugar
zest 2 big lemons
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 tbsp lemon extract (yes, Tablespoon! or 10 drops of pure lemon essential oil)
1/4 cup plain soy milk (or any non-dairy milk)
2 cups all-purpose flour
1/2 tsp sea salt
2 tsp baking powder
1/4 tsp baking soda
scant 1/4 tsp ground turmeric (for color, optional)

Glaze

1 cup powdered sugar
1-2 tbsp lemon juice
1 tbsp non-dairy milk

Instructions

Preheat the oven to 350 degrees F. Line a loaf pan (9×5) with parchment paper or grease the pan.
In a medium mixing bowl, add the flour, salt, baking powder, baking soda, and turmeric. Whisk until well combined.
In a large bowl, add the coconut yogurt, melted vegan butter, sugar, lemon zest, lemon juice, vanilla, lemon extract, and soy milk. Whisk until well combined and smooth.
Add the dry ingredients to the bowl of the wet ingredients. Use a spatula and mix until just combined. Don’t over mix!
Pour the batter into the prepared pan. Bake for 40-50 minutes (mine took exactly 45 minutes) or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes then carefully lift the loaf out of the pan and place it on a cooling rack to cool completely.
Once loaf is cooled, make the glaze by combining the powdered sugar, lemon juice, and non-dairy milk in a bowl. Whisk until nice and smooth. Drizzle or pour the glaze on top of the cooled loaf. Wait 15 minutes for the glaze to harden, if you want to, before serving. Enjoy! Store leftovers in an airtight container on the counter, of there are even any left!

Author: valeria.chao

Vegan Starbucks Copycat Lemon Loaf