Starbucks Lemon Loaf

YouTube video

    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 86 votes
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Course Dessert
    Cuisine American
    Servings 10 people
    Calories 252 kcal





    • 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.


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

    31 thoughts on “Starbucks Lemon Loaf”

      1. 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.

    1. 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!

    2. 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!!

    3. 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. 🙂

    4. 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.

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

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

    5. 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.)

    6. 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.

    7. vegielover13gmailcom

      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!!

    8. 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!

    9. Revoczky Renáta

      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.

    10. seasons4singleness

      This is a delicious recipe! I have made it 2x already and am planning to make it again soon. I also pair it with homemade vanilla vegan ice cream.

    11. Where can I buy just the lemon zest and not the pith or peel? I’m having trouble finding it in the store or online without peel.

    12. For those who prefer to buy oat flour, what is the measurement? I’m assuming it would be lower, maybe a cup?

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