Starbucks Lemon Loaf

by Jill Dalton

    Starbucks Lemon Loaf

    Jill Dalton
    This plant-based vegan Lemon Loaf is my healthy version of popular Starbucks Lemon Loaf. The richness of the cake is balanced with a pucker punch of lemony flavor that will delight your tastebuds. You will never need to buy a slice of Starbucks Lemon Loaf again!
    4.69 from 79 votes
    Servings 10 people
    Prep 10 minutes
    Cook 40 minutes
    Total 50 minutes

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    • Preheat oven to 350°F (180°C).
    • Stir the almond flour, oat flour, baking powder, baking soda, turmeric and lemon zest together in a mixing bowl.
    • Add the lemon juice, dates, soy milk and vanilla to a blender and blend until the dates are pulverized.
    • Pour this mixture into the dry mixture and stir together.
    • Pour into a silicone bread pan or parchment lined bread pan.
    • Bake for 40-50 minutes until the edges are brown and the top feels firm when pressed.
    • Add the frosting ingredients to a blender and blend until smooth.
    • Let frosting sit for at least 10 minutes while the cake is cooling so that it will thicken.
    • Pour frosting over the cake letting it ooze down the sides of the cake.
    • Keep in an airtight container in the fridge for up to a week.
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    Nutrition info

    Calories: 252kcalCarbohydrates: 29gProtein: 8gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 208mgPotassium: 236mgFiber: 5gSugar: 14gVitamin A: 96IUVitamin C: 9mgCalcium: 143mgIron: 2mg

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    Rhonda Bichard September 17, 2022 - 5:45 pm

    For the lemon cake do you use deglet or medjool? And do you pack them into the measuring cups?

    Jill Dalton September 24, 2022 - 9:35 am

    deglet and I don’t really pack them in tight.

    Car November 12, 2022 - 2:59 pm

    If don’t have deglet dates and u use medjool?

    Jill Dalton November 14, 2022 - 1:06 pm


    Kelly September 19, 2022 - 2:23 pm

    Can you make cupcakes out of these?

    Jill Dalton September 24, 2022 - 9:35 am

    I haven’t tried it but I’m pretty sure it would work great.

    Kerstin October 2, 2022 - 5:50 pm

    I did, 12 small bundt cakes. Same temp. Started with 15 minutes, got them out at 20 min, but should have left them 5 more minutes. Used golden raisins instead of dates.

    Donna September 20, 2022 - 7:54 pm

    Love your YouTube channel and all your recipes! I will be making this over the weekend. Lemon cake is my favorite so I am very sure I will love this loaf as well!😊 Your recipes are so good they are always a part of my weekly meals!

    Sandra Marks September 22, 2022 - 9:12 am

    As soon as I saw the thumbnail for this video, I went straight to the website for the recipe! Didn’t even watch the video (well until later)! Lol.
    This turned out great. But I always have a 3 part test (how is it day off, next day and from frozen). This was good same day, but was great next day. It was so moist (definitely memories of a true pound cake). And it was just as good out of the freezer. It is always nice to have something in the freezer for a treat.
    Can’t wait to share this loaf! Thanks!!

    Tammy September 24, 2022 - 7:24 pm

    Made this and was surprised it cooked so fast (35 min vs 40-50 in a silicone loaf pan similar to yours). I was worried I had dried it out because it was pretty dark and the toothpick came out clean with no hint of moisture. I allowed it to cool, then frosted and it was indeed a little dry. But, all was not lost! I put it in a sealed container overnight and, magically, it was MOIST and delicious this morning. Next time, I’ll watch it more closely and reduce my cook time as well as add a bit more lemon and some blueberries. Super simple and VERY much appreciated to find this recipe without sugar, butter or oil. 🙂

    A September 25, 2022 - 2:44 pm

    What can use for almond flour and the cashews . Taking to a function and not sure about nut allergies. Also is this GF

    Jill Dalton September 28, 2022 - 3:34 pm

    The cake really doesn’t work without the nut flour, sorry.

    Kerstin October 2, 2022 - 5:59 pm

    Made this with some changes. Golden raisins, no dates. Small bundt cakes. Used a caurser wholemeal almond meal. Turned slightly bitter, probably because of that.
    Question, though. I only have a 900 ml nutribullet cup. When I make your recipes for frostings and dressings (usually half of the recipe), the nuts and dates don’t get pulverised enough, even if I blend several times. Would a smaller sized cup help? I love these recipes, so if that is the solution, I’m happy to get the smaller cup too.

    Jill Dalton October 2, 2022 - 7:52 pm

    That might help. You can also soak the nuts and dates for 15-20 minutes

    Kerstin October 3, 2022 - 10:03 am

    Thanks, I’ll try the soaking next time. I forgot to mention, that I also added some vegan white chocolate pieces.

    Rhonda Bichard October 3, 2022 - 5:46 pm

    Would it be possible to get a “translation” from cups of dates to number of dates for your recipes?

    Kerstin October 4, 2022 - 3:48 am

    I used almost the same amount in cups of raisins. A little less. After measuring, soak them a few minutes in hot water.

    An Belmans October 7, 2022 - 8:46 am

    Jill also states the weight, you can go by that.
    Hello Jill, making this this weekend!! Love from France!

    Yvonne November 19, 2022 - 7:46 pm

    Wondering if I can use another pl t based milk?

    Jill Dalton November 20, 2022 - 2:33 pm


    L November 27, 2022 - 7:27 pm

    Any thoughts on lemon extract? I have both lemon and vanilla extract and wondering if it would be overkill to switch them out or to incorporate both. (Assuming no other tweaks to recipe.)

    Jill Dalton November 28, 2022 - 6:57 pm

    I think that would be just fine and make it suuuuper lemony =)

    Barnesy December 28, 2022 - 11:37 pm

    trying this tomorrow. But I cannot have soy milk. May I use almond milk unsweetened? I notice in the instagram & clip, you say almond meal, but in print you say flour. So I will try it with flour.

    Leti January 1, 2023 - 12:18 am

    Thanks for your recipes, are wonderful, greetings from Mexico

    vegielover13gmailcom January 15, 2023 - 10:09 am

    I finally made this. I used almond milk and added about a Tbs of poppy seeds. It is moist, delectable, and so lemony! We all love it! Another winner from WFPBCS!!

    Ann Marie March 3, 2023 - 6:18 pm

    Jill, I’ve made this three times now and it is one of my go-to desserts. I’ve shared with non-plant based eaters and it’s a hit. Thank you for this recipe!

    Revoczky Renáta June 3, 2023 - 12:51 pm

    I fell for the recipe’s general cup measurements and unfortunately I realized the compromized units at the mixing of dry and wet ingridients. I adjusted with milk and agave syrup, because I remembered to different moisture level from the show when i mixed, and it was totally dry. We here use the exact same cup, mug to put the though together. So, as a europian, the recipe is clearly not exact even if I switched to metric. 230 g of liquid is apr. 210 ml. If I look at the mug/cup she uses, that seems to be around 400 ml, but maybe you there got it, and seems to be logical change of aquipment.That “cup” has measuring lines.
    I suggest for the soy milk to use 2-3 cups (if you masure with the same accessory, as logical in Hungary with a recipe, using cups and spoons to measure). About the lemon juice I don’t have experience, since I have not tasted the baked though, it’s in the oven at the moment of writing.


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