Sweet frosted healthy lemon cake…
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A soft and fluffy lemon cake that instantly melts as it touches your lips…
Sure, that irresistibly moist lemon cake from Starbucks is hard to resist. But with almost 500 calories, a staggering 9 grams saturated fat, and more than half the sugar limit you’re supposed to consume in an entire day, Starbucks’ famed lemon cake is not even close to a healthy breakfast!
To put things in perspective: You could actually eat seven frosted slices of today’s makeover healthy lemon cake and still not equal the calories and saturated fat in just one slice from Starbucks!
This recipe can be low-fat / low-sugar / whole-grain / under 100 calories per slice
So you could save the Starbucks lemon cake for a rare special occasion… or you could eat this homemade healthy lemon cake every single day.
And it’s so good you’ll probably want to do just that!
Healthy Lemon Cake
Starbucks Healthy Lemon Cake
Ingredients
- 1/4 cup yogurt of choice
- 1/2 cup lemon juice
- 3 1/2 tbsp oil OR more yogurt of choice if oil-free is desired (35g)
- 1/2 tbsp pure vanilla extract
- zest one lemon
- 1 cup spelt or white flour (or bob’s gf + 1/2 tsp xanthan) (130g)
- scant 1/2 tsp baking soda
- 1/4 tsp plus 1/8 tsp salt
- 1/2 cup xylitol or sugar of choice (100g)
- Optional Powdered Sugar Glaze: 1/4 cup powdered sugar or sugar-free powdered sugar + 1 tsp lemon juice.
Instructions
*2019 Update: This makes a small (8×5) loaf. For a larger loaf, be sure to try this Vegan Lemon Bread!
Starbucks lemon cake healthy makeover: Preheat oven to 350 F. Grease an 8×5 loaf pan, and set aside. In a bowl, whisk the first 5 ingredients. In a separate bowl, stir together all remaining ingredients. Pour wet into dry, and stir just until evenly mixed. Smooth into the loaf pan, and bake 25 minutes or until loaf has risen and a toothpick inserted into the center comes out clean. Let cool, then spread the glaze on top if a glaze is desired. Glaze hardens when it cools, and you can refrigerate to expedite the process if you wish. For optimum freshness, store leftover lemon cake slices in the fridge or even in the freezer.
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would this work with oat flour?
Probably will be really dense but have a nice flavor.
I am following the Weight Watchers Freestyle program and love that you give the points in the nutritional facts, but I do have one question? Are the facts and points for this recipe based off you using the xylitol or the sugar and does it included the glaze?
I found the answer to my question. Should have scrolled down more…lol 🙂
How much stevia should I use if I want to use stevia?
How can I make it gluten free?
Can I use coconut flour ?
You might try Bob’s gf all purpose gluten free flour. I haven’t tried it here so can’t say if it will work, but I’ve had a lot of success using that flour in other recipes and I know Katie has as well.
Looks yummy – am gonna cook this with Cookt – Looking forward to it 🙂
This was excellent!!! I added some chopped dried pears and some fun sprinkles on top. I will be putting these in my son’s lunch. Thank you!
I don’t know if I already said this, but I doubled the cake and added fresh blueberries. My hubby and I couldn’t get enough of this cake! He took some to a coworker and even though he’s not vegan, YUM!
Hi
İs the glaze adding a lot to the taste? How would itbe if i skip it?
I noticed there is no baking powder in this recipe
I just made this – absolute incredible! I added poppy seeds and used Oat flour. It did not rise at all – any suggestions as to what went wrong?! Would love to make again!
Oat flour would make it more dense than the flours listed
I have gf self-raising flour and gf plain flour can I use either of these?
Unfortunately the only way to know is to experiment! Be sure to report back if you try!
I really enjoyed this but it came out really small, it only filled the pan maybe half way. Should I double the recipe to make a full loaf? Would I double the baking time also?
Hmm you could definitely do that! I’d maybe look in on it after 30 minutes without opening the oven. Most loaves with 2 cups flour cook I think for around 30-45.
I don’t have any yogurt. Am I able to use something else in pace of it?
You never know unless you experiment! If you do end up trying something (maybe coconut cream, silken tofu, etc), definitely be sure to report back!
Jason
Hi Katie!!
I’ve been recently trying to lose weight, and your recipes are so so amazing and low in calories! I made half of this recipe into 12 tiny cupcakes – they were 20 calories each and tasted so good. Thank you for uploading great recipes ❤️
I have made this cake 4 times now!
I converted this to a sourdough version and IT IS PERFECT!! Best thing ever!