Lightened Starbucks Lemon Loaf With Craisins

I love the lemon loaf from Starbucks. Whenever I buy a piece I eat it in about 30 seconds with little acknowledgement of manners or social graces for whoever is with me. This bread is lemony and luscious and the addition of craisins were a last minute decisions. I just couldn’t resist. This would make a great dish to pass to any holiday function or to give as a hostess gift. It freezes really nicely so if you’re baking in advance of the holiday rush, these would make great mini-loaves or large loaves to freeze and defrost later.

This bread will offset the onslaught of chocolate sweets that come out at the holidays and the tartness of the lemon and craisins will keep your palette guessing. The bread is rich in texture and you don’t know there’s no oil in it. I kept a few TBS of the butter and the eggs to give it a velvety and soft feel. I just love this bread and the folks I shared the last loaf with were none the wiser about the addition of my favorite, Chobani. Keep the craisins out of the recipe if you really want the Starbucks experience and while you’re at it, make a pumpkin spice latte at home with my special syrup 🙂

Bread:

  • 1 1/2 c. flour
  • 1/2 tsp. baking soda
  • 1/2 tsp.baking powder
  • 1/2 tsp. salt
  • 3 eggs
  • 1 c. sugar
  • 2 TBS softened butter
  • 1 tsp. vanilla
  • 1 tsp. lemon extract (I found mine @ Kroger, it was even on sale!)
  • 1/3 c. lemon juice
  • 1/2 c. non fat greek yogurt (plain or Chobani Lemon)

Icing:

  • 1 c. confectioners sugar; Plus 1 Tablespoon.
  • 2 TBS. milk
  • 1/2 tsp. lemon extract
  1. Combine flour, baking soda, baking powder and salt in a bowl.
  2. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
  3. Pour wet ingredient into the dry ingredients and blend until smooth.
  4. Add greek yogurt and mix well.
  5. Pour batter into a well greased 9×5-inch loaf pan.
  6. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
  7. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
  8. When the loaf is cool, remove it from pan and frost the top with the icing.
  9. Let the icing set up before slicing.
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4 thoughts on “Lightened Starbucks Lemon Loaf With Craisins

  1. Pingback: Lemon Cream Cheese Cake | Domesticated Academic

  2. Pingback: Bread Machine English Muffins | Domesticated Academic

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