Lightened Up Copycat Starbucks Lemon Loaf Recipe

• Preheat the oven to 350°F (175°C). Spray a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.
• In a large mixing bowl, combine the eggs, sweetener, non-fat plain Greek yogurt< , and unsweetened applesauce. Whisk until smooth and well combined.
• Add the lemon zest, lemon juice, lemon extract (if using), and vanilla extract. Whisk to combine.
• In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir until well combined.
• Gradually add the dry ingredients to the wet ingredients. Stir until just combined. Avoid overmixing; some lumps are okay.
• Pour the batter into the prepared loaf pan.
• Bake for 40 to 45 minutes, or until the top is browned and a toothpick inserted into the center comes out clean. Check the loaf around 35 minutes; if it’s getting too browned, tent a piece of foil over the top. If making muffins, divide the batter into a 12-cup muffin tin and bake for 18-20 minutes.
• Once baked, remove the loaf from the oven and let it cool completely in the pan before removing. Run a knife around the edge to loosen, then gently shake the pan to release the loaf and invert it onto a wire rack.
• For the sugar-free glaze, in a medium mixing bowl, whisk together Lakanto powdered sugar, unsweetened almond milk or skim milk, and lemon juice until smooth. Adjust milk as needed to reach the desired consistency.
• Drizzle the glaze evenly over the cooled loaf, allowing any excess to drip through the wire rack.
• Slice and serve!

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